Gazpacho With Grilled Seafood

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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 jalapeƱo, 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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