Run Wild with Gazpacho, the Perfect Summer Day Duo

We join forces with Athletic Brewing Company to present the ultimate summertime combo – Gazpacho with a Run Wild IPA.

Refreshing, sessionable (non-alcoholic) craft beer coupled with really, really good cold soup is a sure-fire crowd pleaser and Athletic Brewing Company has identified all the right ingredients.

This simple gazpacho is topped with pan-seared scallops, corn and avocado for a light and fresh dinner that’s perfect for hot summer nights.

Pairing: Run Wild IPA
Prep Time: 15 minutes
Cook Time: 5 minutes 
Total Time: 20 minutes (+ 1 hour chilling time)
Serves: 2 

Ingredients

Gazpacho

1 cup chopped tomatoes
1 cup tomato juice
1/2 cup peeled chopped cucumber
1/2 cup chopped red peppers
2 tbsp chopped sweet onion
2 tbsp loosely packed fresh cilantro 
2 tbsp lime juice
1 tbsp olive oil
1 clove garlic, chopped
1/2 tsp hot sauce
1/4 tsp each salt and pepper

Seared Scallops

6 large sea scallops
1/4 tsp each salt and pepper
2 tbsp canola oil

Assembly

1/2 cup cooked corn kernels
1/2 ripe avocado, thinly sliced
2 tbsp finely chopped fresh cilantro 
2 tbsp olive oil 

Instructions

1.    Gazpacho: In blender, purée tomatoes, tomato juice, cucumber, red peppers, onion, cilantro, lime juice, olive oil, garlic, hot sauce, salt and pepper until smooth. Refrigerate for 1 to 1 1/2 hours or until well chilled.

2.    Seared Scallops: Pat scallops dry with paper towel and season with salt and pepper. Heat oil in large skillet set over medium-high heat; sear scallops, without disturbing, for about 2 minutes or until golden crust starts to form. Turn and cook for 1 to 2 minutes or until golden brown.

3.    Assembly: Divide gazpacho among 2 shallow bowls. Top with corn, avocado, cilantro and scallops. Drizzle with olive oil. 

Tip: Substitute shrimp for scallops if desired.