Asian Gazpacho with Scallop Satays
|1/4 cThin soy sauce|
|1/8 cRice wine vinegar|
|2 Limes; juice of|
|1 tbGround coriander|
|2 mdSize cucumbers; peeled and|
|1 Eight ounce can whole roma|
|1/4 cCanola oil|
|2 tbMinced ginger|
|3 Serrano chilies; stem|
|1 tbSesame oil|
|1 mdSize red onion; chopped|
|1/2 cSliced scallions|
Asian Gazpacho with Scallop Satays Preparation
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"
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