Name: Alana Shocko Mama's Grilled Vegetable Gazpacho of Love
Ingredients: === 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Seafood		Soups/stews, Grilling, Gazpacho	8	Servings

INGREDIENTS

		=== 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

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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