alana shocko mama's grilled vegetable gazpacho of love

Categories
emeril
Yield
8 servings
MeasureIngredient
=== gazpacho base ===
4.00 cup peeled; seeded, chopped tomatoes,
½ cup white wine
1.00 teaspoon garlic
¾ cup mild olive oil
salt; to taste
freshly ground black pepper; to taste
=== grilled vegetable soup ===
¼ pounds zucchini; cut 1/2 lengthwise
¼ pounds yellow squash; cut 1/2 lengthwise
1.00 small red onion; cut 1/2 slices
¼ pounds shiitake mushrooms; stems removed
¼ pounds red peppers; quartered and seeded
¼ cup olive oil
salt; to taste
freshly ground black pepper; to taste
=== black bean relish ===
1.00 cup cooked black beans; rinsed under cold
; water for 3 minutes
1.00 cup cooked crawfish tails -; (8 to 10 ozs)
2.00 tablespoon small-diced red pepper
1.00 tablespoon chopped green onion
1.00 teaspoon lemon juice
1.00 tablespoon olive oil
salt; to taste
freshly ground black pepper; to taste

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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

08-06-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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