Asian Gazpacho With Scallop Satays
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Cooking liv, Import | 1 | Servings |
INGREDIENTS
| 2 | Size cucumbers, peeled and | |
| seeds removed | ||
| 1 | Eight ounce can whole roma | |
| tomatoes with juice or | ||
| super ripe fresh roma | ||
| tomatoes peeled | ||
| 1 | Size red onion, chopped | |
| 5 | Garlic cloves | |
| 2 | T | Minced ginger |
| 3 | Serrano chilies, stem | |
| removed | ||
| 1 | T | Sesame oil |
| 1/4 | c | Canola oil |
| 1/4 | c | Thin soy sauce |
| 1/8 | c | Rice wine vinegar |
| 2 | Limes, juice of | |
| 2 | T | Sambal |
| 1/2 | Cilantro | |
| 1/2 | Mint | |
| 1/2 | Basil | |
| 1 | T | Ground coriander |
| Salt | ||
| Pepper | ||
| 1/2 | c | 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 together and develop. Recipe by: Cooking Live Show #CL8942 Posted to MC-Recipe Digest V1 #782 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Sep 15, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 888
Calories From Fat: 633
Total Fat: 71.8g
Cholesterol: 0mg
Sodium: 3130.4mg
Potassium: 3050mg
Carbohydrates: 70.8g
Fiber: 22.3g
Sugar: 20.9g
Protein: 17.3g