Post by marlaoh on Jun 6, 2003 6:00:30 GMT -6
ASIAN GAZPACHO
Serves 4
1 large cucumber, peeled, seeded, and roughly chopped
4 large, very ripe tomato, roughly chopped
1/2 small red onion, roughly chopped
1 serrano chile, stemmed
2 garlic cloves
1/2 tablespoon finely chopped fresh ginger
1/4 cup rice wine vinegar
Juice of 1 lemon
1/4 cup soy sauce
1/8 cup Worcestershire sauce
1 tablespoon sambal oelek
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup Thai or sweet basil leaves
1/4 cup cilantro leaves
1/4 cup mint leaves
In a food processor, combine the cucumbers, tomatoes, and onion and puree, working in batches if necessary. Add the chilies, garlic, and ginger and puree. Add the vinegar, lemon juice, soy sauce. Worcestershire sauce, sambal oelek, and olive oil and pulse to puree. Season to taste with the salt and pepper. Add the basil, cilantro, and mint and pulse just to incorporate and chop the herbs finely. Correct the seasonings, transfer to a medium bowl, and store, refrigerated, at least 4 hours and preferably overnight to allow the flavors to blend.
Serves 4
1 large cucumber, peeled, seeded, and roughly chopped
4 large, very ripe tomato, roughly chopped
1/2 small red onion, roughly chopped
1 serrano chile, stemmed
2 garlic cloves
1/2 tablespoon finely chopped fresh ginger
1/4 cup rice wine vinegar
Juice of 1 lemon
1/4 cup soy sauce
1/8 cup Worcestershire sauce
1 tablespoon sambal oelek
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1/2 cup Thai or sweet basil leaves
1/4 cup cilantro leaves
1/4 cup mint leaves
In a food processor, combine the cucumbers, tomatoes, and onion and puree, working in batches if necessary. Add the chilies, garlic, and ginger and puree. Add the vinegar, lemon juice, soy sauce. Worcestershire sauce, sambal oelek, and olive oil and pulse to puree. Season to taste with the salt and pepper. Add the basil, cilantro, and mint and pulse just to incorporate and chop the herbs finely. Correct the seasonings, transfer to a medium bowl, and store, refrigerated, at least 4 hours and preferably overnight to allow the flavors to blend.