Asian Gazpacho With Scallop Satays Recipe

• 2 med Size cucumbers, peeled and seeds removed
• 1 x Eight oz can whole roma tomatoes, with juice, or possibly super ripe fresh roma tomatoes, peeled
• 1 med Size red onion, minced
• 5 x Garlic cloves
• 2 Tbsp. Chopped ginger
• 3 x Serrano chilies, stem removed
• 1 Tbsp. Sesame oil
• 1/4 c. Canola oil
• 1/4 c. Thin soy sauce
• 1/8 c. Rice wine vinegar
• 2 x Limes, juice of
• 2 Tbsp. Sambal
• 1/2 bn Cilantro
• 1/2 bn Mint
• 1/2 bn Basil
• 1 Tbsp. Grnd coriander Salt Pepper
• 1/2 c. Sliced scallions

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

cucumbers, eight, red onion, garlic, ginger, serrano chilies, sesame oil, canola oil, soy sauce, rice wine vinegar, sambal, cilantro, mint, basil, pepper, scallions

Taken from cookeatshare.com/recipes/asian-gazpacho-with-scallop-satays-70322 (may not work)