Stone fruit gazpacho with scallops
Seamus Mullen made his name as a chef bringing authentic Spanish food to New Yorkers. In this recipe from his book "Hero Food" (Andrews McMeel, $35), he swaps tomatoes for other late-summer fruits -- peaches, plums and watermelon -- and tops the soup with seared scallops.
1 pound white peaches, pitted
1 pound sour plums, pitted (or sweet plums plus the juice of 2 lemons)