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This soup is perfect for hot summer weather! The colder the soup, the more refreshing it is.
Goes well with crostini or crusty bread on the side, a citrusy salad and a glass of sangria.
Adapted from Emily Lycopolus, Spain: Recipes for Olive Oil and Vinegar Lovers © 2018
This recipe will yield 4 servings as an entree or 8 as an appetizer.
A cast iron pan is the best for a great sear on the scallops.
