Alana Shocko Mama's Grilled Vegetable Gazpacho Of Love

Course : Grilled Vegetables
Source:
Serves: 8
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Ingredients:

--- 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
 

Preparation / Directions:

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 relis


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