Golden Gazpacho Soup(Serves 6) - cooking recipe

Ingredients

2 medium ripe cantaloupes, peeled, seeded and sliced (4 c.)
2 large carrots, peeled and sliced
8 scallions (white part only)
2/3 c. sherry vinegar
1 c. orange juice
1/2 tsp. freshly ground pepper
2 Tbsp. lemon juice
1 Tbsp. vegetable oil
4 red bell peppers, seeds and ribs removed, chopped
1/2 c. chopped onion
1/4 c. chopped, peeled apple
1/2 c. chopped, peeled carrot
4 c. chicken stock (preferably unsalted)
1/2 c. fresh corn kernels
pinch of crushed red pepper
1/4 c. tarragon vinegar
1 Tbsp. freshly squeezed lime juice
2 Tbsp. chopped fresh parsley or cilantro
pinch of freshly ground white pepper
1/4 tsp. salt (omit if using salted canned stock)
1/4 c. baby shrimp, peeled and deveined
1/4 c. bay scallops, halved

Preparation

Heat the oil in a 4-quart saucepan over medium heat.
Add the red bell pepper, onion, apple and carrot.
Saute, stirring frequently, for 5 to 7 minutes or until the onions are translucent.