Gazpacho Con Callos De Hacha

• 2 tomatoes, seeded and chopped
• 1 cup chopped onion
• 2 cucumbers, peeled, seeded, and chopped
• 2 cups chopped yellow bell pepper
• 1/2 cup freshly squeezed lemon juice
• 2 to 3 dashes of hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons butter, softened
• 4 French baguette slices (1/4 inch thick)
• 1 1/2 ounces goat cheese, softened
• 1 tablespoon lemon or olive oil
• 4 ounces bay scallops, drained
• Diced mango

1. Process first 4 ingredients in a food processor until pureed. Pour mixture through a wire-mesh strainer into a bowl, pressing with back of a spoon against strainer to squeeze out juice; discard solids. Stir in lemon juice and next 3 ingredients. Cover and chill until ready to serve.
2. Preheat oven to 350u0b0.
3. Spread butter over one side of each baguette slice. Place bread, butter-side up, on a baking sheet. Bake 10 minutes or until golden brown. Spread the croutons with goat cheese; set aside.
4. Heat oil in a skillet over medium-high heat. Add scallops. Saute 2 minutes or until done.
5. Ladle soup into 4 bowls; top with a goat-cheese crouton. Divide scallops evenly over croutons. Top with mango.

tomatoes, onion, cucumbers, yellow bell pepper, freshly squeezed lemon juice, hot sauce, salt, freshly ground black pepper, butter, goat cheese, lemon, bay scallops, mango

Taken from www.myrecipes.com/recipe/gazpacho-con-callos-de-hacha (may not work)