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Chilled Tomato Soup with Seared Scallops, Avocado, and Ripped Basil
- 2 pounds tomatoes, chopped
- 2 tablespoons balsamic vinegar
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 16 fresh sea scallops
- 1 avocado - peeled, pitted and diced
- freshly ground black pepper to taste
- 8 basil leaves, torn into pieces
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 19.1g|
|Saturated Fat 2.6g|
|Total Carbohydrate 17.2g|
|Dietary Fiber 6.2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|