Esta es una exhibición prevé de cómo se va ver la receta de 'Alana Shocko Mama's Grilled Vegetable Gazpacho Of Love' imprimido.

Receta Alana Shocko Mama's Grilled Vegetable Gazpacho Of Love
by Global Cookbook

Alana Shocko Mama's Grilled Vegetable Gazpacho Of Love
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 10

Ingredientes

  • 4 c. Peeled, seeded, minced tomatoes juice reserved
  • 1/2 c. White wine
  • 1 tsp Garlic
  • 3/4 c. Mild extra virgin olive oil
  • Salt to taste
  • Freshly grnd 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. Extra virgin olive oil
  • Salt to taste
  • Freshly grnd black pepper to taste
  • 1 c. Cooked black beans rinsed under cool water for 3 min
  • 1 c. Cooked crawfish tails - (8 to 10 ozs)
  • 2 Tbsp. Small-diced red pepper
  • 1 Tbsp. Minced green onion
  • 1 tsp Lemon juice
  • 1 Tbsp. Extra virgin olive oil
  • Salt to taste
  • Freshly grnd black pepper to taste

Direcciones

  1. Gazpacho Base: Cook the tomatoes, wine and garlic on medium for 15 min, allow to cold for 5 min and place in the work bowl of your food processor. Puree till very smooth and as the machine is running, slowly pour the extra virgin olive oil into the running machine. Strain through a large holed sieve into a glass bowl and refrigeratefor 4 hrs.
  2. Grilled Vegetable Soup: Preheat the grill. Toss all the vegetables in the extra virgin olive oil and season. Carefully grill all the vegetables making sure to get grill marks (which's where the flavor is). Set aside to cold. When cold sufficient, cut all into uniform small dice. Add in to the soup base and adjust the seasonings.
  3. Black Bean Relish: Combine all of the ingredients and refrigeratetill ready to serve.
  4. Ladle the soup into 8 bowls and serve with the black bean relish.
  5. This recipe yields 8 servings.