Asian gazpacho with scallop satays

1 Servings

Ingredients

Quantity Ingredient
2 mediums Size cucumbers; peeled and seeds removed
1 Eight ounce can whole roma tomatoes, with juice, or super ripe fresh roma tomatoes, peeled
1 medium Size red onion; chopped
5 Garlic cloves
2 tablespoons Minced ginger
3 Serrano chilies; stem removed
1 tablespoon Sesame oil
¼ cup Canola oil
¼ cup Thin soy sauce
⅛ cup Rice wine vinegar
2 Limes; juice of
2 tablespoons Sambal
½ bunch Cilantro
½ bunch Mint
½ bunch Basil
1 tablespoon Ground coriander
Salt
Pepper
½ cup Sliced scallions

Directions

GARNISH

Using a food processor or a blender, completely puree all the vegetables, in batches. Add the oils, soy sauce, vinegar, lime juice and sambal. Blend and season with salt and pepper. Add the herbs and ground coriander, blend and taste for seasoning again. A little sugar can be added if it tastes too tart. Ideally, this should be made a day in advance so the flavors have time to meld

together and develop.

Recipe by: Cooking Live Show #CL8942 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" <jfreeman@...> on Sep 15, 1997

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