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Alana Shocko Mama's Grilled Vegetable Gazpacho Of Love
Yield: 8 Servings
Ingredients and directions for this recipe
=== GAZPACHO BASE ===
4 c Peeled; seeded, chopped
-tomatoes, juice reserved
1/2 c White wine
1 ts Garlic
3/4 c 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 c Olive oil
Salt; to taste
Freshly ground black pepper;
-to taste
=== BLACK BEAN RELISH ===
1 c Cooked black beans; rinsed
-under cold
; water for 3 minutes
1 c Cooked crawfish tails -; (8
-to 10 ozs)
2 tb Small-diced red pepper
1 tb Chopped green onion
1 ts Lemon juice
1 tb Olive oil
Salt; to taste
Freshly ground black pepper;
-to taste
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.
See also:
Previous recipe Alan Harding's Warm Country Salad W/ Roasted Garlic & Bee
Next recipe Alaska
Or try one of these recipes:
Chipotle Pesto Cream Sauce
Monday To Friday Turkey Gumbo (mf)