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Asian Gazpacho with Scallop Satays Recipe
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To make Asian Gazpacho with Scallop Satays you will need
Ingredients
| 2 | medium | 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 | | 1/4 | cups | Canola oil | | 1/4 | cups | Thin soy sauce | | 1/8 | cups | Rice wine vinegar | | 2 | | Limes; juice of | | 2 | tablespoons | Sambal | | 1/2 | bunches | Cilantro | | 1/2 | bunches | Mint | | 1/2 | bunches | Basil | | 1 | tablespoon | Ground coriander | | | Salt | | | Pepper |
| | GARNISH | | | | 1/2 | cups | Sliced scallions |
Instructions
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
Enjoy your Asian Gazpacho with Scallop Satays
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Wed 6 Aug 2008
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