Creamy Gazpacho with Scallops

Gazpacho3 fresh Plum Tomatoes, chopped
2 Yellow Bell Peppers, chopped
1 Cucumber, peeled and chopped
1 small Red Onion, chopped
2 cloves Garlic, minced
3 cups low-sodium Vegetable Juice
1 ½ cup low-fat Plain Yogurt
3 tbsp chopped fresh Basil
1 tbsp White Vinegar
36 Sea Scallops (1 ¾ pound)
Salt and Pepper to taste
A little dash of Red Pepper

In a food processor or blender, pulse one quarter of the tomatoes, bell peppers, cucumber, onion and garlic. Blend until smooth. Add vegetable juice, yogurt, basil and vinegar and pulse to blend. Pour in a large bowl, fold remaining vegetables into mixture, reserving ¾ cup vegetables for garnish.

Spray a nonstick skillet with cooking spray. Heat pan. Salt and pepper scallops, place them in pan and cook until opaque. Turn scallops only once; they cook rapidly. Divide scallops amount bowls of gazpacho. Garnish with reserved vegetables. This soup is a cold soup, but you can warm it for a nice winter soup!