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.

For Satays: If using wooden skewers, be sure to soak the skewers in water for 30 minutes before grilling.

Variation #1: Marinate the scallops in the gazpacho for 30 minutes. Brush the scallops with oil and sprinkle with salt and pepper. Grill satays over medium heat, for 4 to 5 minutes, turning occasionally, until done.

Variation #2: Make a "ceviche satay" by marinating the satays in one cup of gazpacho for 2 to 3 hours, depending on scallop size. The acid in the gazpacho will "cook" the scallops. Throw away the used marinade.

Serve gazpacho very cold in chilled bowls and garnish with scallop satay and chopped scallions.

This recipe yields 4 servings.

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