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Stone Fruit Gazpacho with Scallops

Stone Fruit Gazpacho with Scallops Recipe

  • 1 pound white peaches, pitted
  • 1 pound sour plums, pitted
  • 2 cups cubed yellow (or red) seedless watermelon
  • 1 clove garlic, coarsely chopped
  • 1 shallot, coarsely chopped
  • 1 tablespoon Champagne vinegar
  • 1 cup plus 34 tablespoons fruity olive oil
  • Salt
  • Freshly ground black pepper
  • 4 jumbo diver scallops
  • Espelette pepper
  • A few sprigs of fresh thyme (with blossoms if possible)
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