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Alana Shocko Mama's Grilled Vegetable Gazpacho of Love

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Grilling Soups/stews


  • === GAZPACHO BASE ===
  • 4 c Peeled; seeded, chopped tomatoes, juice reserved
  • 1/2 c White wine
  • 1 ts Garlic
  • 3/4 c Mild olive oil
  • Salt; to taste
  • Freshly ground black pepper; to taste
  • 1/4 lb Zucchini; cut 1/2" lengthwise
  • 1/4 lb Yellow squash; cut 1/2" lengthwise
  • 1 sm 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
  • 1 c Cooked black beans; rinsed under cold water for 3 minutes
  • 1 c Cooked crawfish tails -; (8 to 10 ozs)
  • 2 tb Small-diced red pepper
  • 1 tb Chopped green onion
  • 1 ts Lemon juice
  • 1 tb 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 -
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest by Alan Hewitt <> on Nov 13, 1998