Alana Shocko Mama's Grilled Vegetable Gazpacho of Love
Keys: Soups Stews Grilling Gazpacho
Yield: 8
Ingredients:
----------------- GAZPACHO BASE ----------------
4 cup Peeled, seeded, chopped tomatoes juice reserved
1/2 cup White wine
1 tsp Garlic
3/4 cup Mild olive oil
Salt to taste
Freshly ground black pepper to taste
-------------- GRILLED VEGETABLE SOUP --------------
1/4 lb Zucchini cut 1/2" lengthwise
1/4 lb Yellow squash cut 1/2" lengthwise
1 sm Red onion cut 1/2" slices
1/4 lb Shiitake mushrooms stems removed
1/4 lb Red peppers quartered and seeded
1/4 cup Olive oil
Salt to taste
Freshly ground black pepper to taste
----------------- BLACK BEAN RELISH ----------------
1 cup Cooked black beans rinsed under cold water for 3
minutes
1 cup Cooked crawfish tails - (8 to 10 ozs)
2 tbl Small-diced red pepper
1 tbl Chopped green onion
1 tsp Lemon juice
1 tbl Olive oil
Salt to taste
Freshly ground black pepper to taste
Method:
Gazpacho Base: Cook the tomatoes, wine and garlic on medium for 15
minutes, allow to cool for 5 minutes and place in the work bowl of your
food processor. Puree until very smooth and as the machine is running,
slowly pour the olive oil into the running machine. Strain through a
large holed sieve into a glass bowl and chill for 4 hours.
Grilled Vegetable Soup: Preheat the grill. Toss all the vegetables in
the olive oil and season. Carefully grill all the vegetables making sure
to get grill marks (that's where the flavor is). Set aside to cool. When
cool enough, cut all into uniform small dice. Add to the soup base and
adjust the seasonings.
Black Bean Relish: Combine all of the ingredients and chill until ready
to serve.
Ladle the soup into 8 bowls and serve with the black bean relish.
This recipe yields 8 servings.
~Angelique~
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