Asian Gazpacho with Scallop Satays
| Yield: | 1 Servings |
| Categories: |
| 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 | tb | Minced ginger |
| 3 | Serrano chilies; stem removed | |
| 1 | tb | Sesame oil |
| 1/4 | c | Canola oil |
| 1/4 | c | Thin soy sauce |
| 1/8 | c | Rice wine vinegar |
| 2 | Limes; juice of | |
| 2 | tb | Sambal |
| 1/2 | bn | Cilantro |
| 1/2 | bn | Mint |
| 1/2 | bn | Basil |
| 1 | tb | Ground coriander |
| Salt | ||
| Pepper | ||
| GARNISH | ||
| 1/2 | c | Sliced scallions |
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