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