|
|
--- gazpacho base --- |
4 |
cups |
peeled -- seeded, chopped tomatoes, juice reserved |
1/2 |
cup |
white wine |
1 |
teaspoon |
garlic |
3/4 |
cup |
mild olive oil |
1 |
teaspoon |
salt -- to taste |
1 |
teaspoon |
freshly ground black pepper -- to taste |
|
|
--- grilled vegetable soup --- |
1/4 |
pound |
zucchini -- cut 1/2 inch lengthwise |
1/4 |
pound |
yellow squash -- cut 1/2 inch lengthwise |
1 |
small |
red onion -- cut 1/2 inch slices |
1/4 |
pound |
shiitake mushrooms -- stems removed |
1/4 |
pound |
red peppers -- quartered and seeded |
1/4 |
cup |
olive oil |
1 |
teaspoon |
salt -- to taste |
1 |
teaspoon |
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 |
tablespoons |
small-diced red pepper |
1 |
tablespoon |
chopped green onion |
1 |
teaspoon |
lemon juice |
1 |
tablespoon |
olive oil |
1 |
teaspoon |
salt -- to taste |
1 |
teaspoon |
freshly ground black pepper -- to taste |