Recipe - Asian Gazpacho With Scallop Satays

2 md Size cucumbers; peeled and
seeds removed
1 Eight ounce can whole roma
tomatoes, with juice, or
super ripe fresh roma
tomatoes, peeled
1 md Size red onion; chopped
5 Garlic cloves
2 tablespoon Minced ginger
3 Serrano chilies; stem
removed
1 tablespoon Sesame oil
One fourth cup Canola oil
One fourth cup Thin soy sauce
1/8 cup Rice wine vinegar
2 Limes; juice of
2 tablespoon Sambal
One half bn Cilantro
One half bn Mint
One half bn Basil
1 tablespoon Ground coriander
Salt
Pepper

GARNISH
One half cup Sliced scallions

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 MCRecipe Digest V1 #782 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 15, 1997