Name: Stone Fruit Gazpacho with Scallops
Yield: Serves 4
Ingredients: 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 3-4 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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Stone Fruit Gazpacho with ScallopsColin Clark

Since I've spent so many years eating and cooking in Spain, I would be remiss if I didn't include a gazpacho in this book. But alas, this is not your abuela's gazpacho. In this version, peaches, plums, and watermelon all come together in a bright, colorful, chilled soup that is topped with a single seared diver scallop. The tart sour plums allow the sweet plump scallop to feel a little less self-conscious in its summery dress. If you can't find sour plums, substitute sweet plums, preferably golden plums, plus the juice of 2 lemons.

Recipe notes

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