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
- Using a food processor or possibly a blender, completely puree all the vegetables, in batches.
- Add in the oils, soy sauce, vinegar, lime juice and sambal.
- Blend and season with salt and pepper.
- Add in the herbs and grnd 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.
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)