Alana Shocko Mama’s Grilled Vegetable Gazpacho Of Love
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Seafood | Gazpacho, Grilling, Soups/stews | 8 | Servings | |
INGREDIENTS
| === GAZPACHO BASE === | ||
| 4 | c | Peeled, seeded chopped |
| tomatoes juice reserved | ||
| 1/2 | c | White wine |
| 1 | t | 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 | 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 | T | Small-diced red pepper |
| 1 | T | Chopped green onion |
| 1 | t | Lemon juice |
| 1 | T | Olive oil |
| Salt, to taste | ||
| Freshly ground black pepper | ||
| to taste |
INSTRUCTIONS
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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2178 broadcast 07-22-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-06-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest by Alan Hewitt <alan@atoc.demon.co.uk> on Nov 13, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 345
Calories From Fat: 257
Total Fat: 29g
Cholesterol: 0mg
Sodium: 205.4mg
Potassium: 378.3mg
Carbohydrates: 18.1g
Fiber: 4g
Sugar: 1.6g
Protein: 3.7g