Alana Shocko Mama’s Grilled Vegetable Gazpacho Of Love

I saw more clearly than ever, that the first great and primary business to which I ought to attend every day was, to have my soul happy in the Lord. The first thing to be concerned about was not, how much I might serve the Lord, how I might glorify the Lord; but how I might get my soul into a happy state, and how my inner man might be nourished. For I might seek to set the truth before the unconverted, I might seek to benefit believers, I might seek to relieve the distressed, I might in other ways seek to behave myself as it becomes a child of God in this world; and yet, not being happy in the Lord, and not being nourished and strengthened in my inner man day by day, all this might not be attended to in a right spirit.

George Muller

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) ---------------------------------------------- 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