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Alana Shocko Mama's Grilled Vegetable Gazpacho of Love
Zutaten für 8 Portionen	Menge anpassen
die Zutaten:
	=== Gazpacho Base ===
4 Tasse	Peeled; seeded, chopped tomatoes, juice reserved
1/2 Tasse	white wine
1 Teelöffel	garlic
3/4 Tasse	Mild olive oil
	salt
	black pepper freshly ground
	=== Grilled Vegetable Soup ===
1/4 x ca. 450 g	Zucchini; cut 1/2" lengthwise
1/4 x ca. 450 g	Yellow squash; cut 1/2" lengthwise
1 klein	Red onion; cut 1/2" slices
1/4 x ca. 450 g	Shiitake mushrooms; stems removed
1/4 x ca. 450 g	Red peppers; quartered and seeded
1/4 Tasse	olive oil
	salt
	black pepper freshly ground
	=== Black Bean Relish ===
1 Tasse	Cooked black beans; rinsed under cold
	Water for 3 minutes
1 Tasse	Cooked crawfish tails -; (8 to 10 ozs)
2 Esslöffel	Small-diced red pepper
1 Esslöffel	green onion chopped
1 Teelöffel	lemon juice
1 Esslöffel	olive oil
	salt
	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. Recipe Web-Site - http://www. Foodtv. Com Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com

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