Title: Asian gazpacho with scallop satays
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      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

MMMMM--------------------------GARNISH-------------------------------
    1/2 c  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