Gazpacho with Grilled Seafood

Ingredients

• 1 pound cranberry beans, shelled (1 cup)
• Extra-virgin olive oil
• Salt and freshly ground pepper
• 5 cups tomato juice
• 1 large cucumber—peeled, halved, seeded and cut into 1/4-inch dice
• 1 yellow pepper, cut into 1/4-inch dice
• 1 medium sweet onion, cut into 1/4-inch dice
• 1 medium fennel bulb, cored and cut into 1/4-inch dice
• 1 large jalapeño, seeded and minced
• 1 large scallion, thinly sliced
• 1/4 cup coarsely chopped cilantro
• 1/2 teaspoon finely grated lime zest
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 3/4 pound sea scallops
• 3/4 pound medium shrimp, shelled and deveined
• 6 large slices peasant bread
• 1 large garlic clove

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