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La Belle Cuisine
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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