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Alana Shocko Mama's Grilled Vegetable Gazpacho of Love
Zutaten für 8 Portionen Menge anpassen
die Zutaten:
 === Gazpacho Base ===
4 TassePeeled; seeded, chopped tomatoes, juice reserved
1/2 Tassewhite wine
1 Teelöffelgarlic
3/4 TasseMild olive oil
 black pepper freshly ground
 === Grilled Vegetable Soup ===
1/4 x ca. 450 gZucchini; cut 1/2" lengthwise
1/4 x ca. 450 gYellow squash; cut 1/2" lengthwise
1 kleinRed onion; cut 1/2" slices
1/4 x ca. 450 gShiitake mushrooms; stems removed
1/4 x ca. 450 gRed peppers; quartered and seeded
1/4 Tasseolive oil
 black pepper freshly ground
 === Black Bean Relish ===
1 TasseCooked black beans; rinsed under cold
 Water for 3 minutes
1 TasseCooked crawfish tails -; (8 to 10 ozs)
2 EsslöffelSmall-diced red pepper
1 Esslöffelgreen onion chopped
1 Teelöffellemon juice
1 Esslöffelolive oil
 black pepper freshly ground
die Zubereitung:

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.


Web-Site - http://www. Foodtv. Com

Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com

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