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Grilled Vegetable Gazpacho of Love

 

 

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Bushels of Tomatoes and Squash in Market
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Recipe Courtesy of Emeril Lagasse

Grilled Vegetable Gazpacho of Love

Gazpacho Base:
4 cups peeled, seeded, and chopped
tomatoes, juice reserved
1/2 cup white wine
1 teaspoon garlic
3/4 cup mild olive oil
Salt and pepper

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:
1/4 pound zucchini, cut into
1/2-inch lengthwise slices
1/4 pound yellow squash, cut into
1/2-inch lengthwise slices
1 small red onion, cut into 1/2-inch slices
1/4 pound shiitake mushrooms, stems removed
1/4 pound red pepper, quartered and seeded
1/4 cup olive oil
Salt and pepper

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:
1 cup cooked black beans, rinsed under
cold water for 3 minutes
1 cup (8-10 ounces) cooked crawfish tails
2 tablespoons small diced red pepper
1 tablespoon chopped green onion
1 teaspoon lemon juice
1 tablespoon olive oil
Salt pepper

Combine all and chill until ready to serve. Ladle soup into 8 bowls
and serve with the black bean relish.
Yield: 8 servings


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