Asian Gazpacho With Scallop Satays Recipe

• 2 med cucumbers peeled, seeded
• 1 can whole Roma tomatoes with juice - (8 ounce) (or possibly super-ripe fresh Roma tomatoes, peeled)
• 1 med red onion minced
• 5 x garlic cloves
• 2 Tbsp. chopped ginger
• 3 x serrano chilies stems removed
• 1 Tbsp. sesame oil
• 1/4 c. canola oil
• 1/4 c. thin soy sauce
• 1/8 c. rice wine vinegar Juice of 2 limes
• 2 Tbsp. sambal
• 1/2 bn cilantro
• 1/2 bn mint
• 1/2 bn basil
• 1 Tbsp. grnd coriander Salt to taste Freshly-grnd black pepper to taste
• 1/2 c. sliced scallions for garnish
• 6 ounce bay scallops - (abt 5 scallops per skewer)
• 1 c. Asian Gazpacho (see above)

Directions