Alana Shocko Mama's Grilled Vegetable Gazpacho Of Love Recipe

  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.
  2. Puree till very smooth and as the machine is running, slowly pour the extra virgin olive oil into the running machine.
  3. Strain through a large holed sieve into a glass bowl and refrigeratefor 4 hrs.
  4. Grilled Vegetable Soup: Preheat the grill.
  5. Toss all the vegetables in the extra virgin olive oil and season.
  6. Carefully grill all the vegetables making sure to get grill marks (which's where the flavor is).
  7. Set aside to cold.
  8. When cold sufficient, cut all into uniform small dice.
  9. Add in to the soup base and adjust the seasonings.
  10. Black Bean Relish: Combine all of the ingredients and refrigeratetill ready to serve.
  11. Ladle the soup into 8 bowls and serve with the black bean relish.
  12. This recipe yields 8 servings.

tomatoes juice reserved, white wine, garlic, extra virgin olive oil, salt, freshly grnd black pepper, zucchini, lengthwise, red onion, shiitake mushrooms, red peppers, extra virgin olive oil, salt, freshly grnd black pepper, water, red pepper, green onion, lemon juice, extra virgin olive oil, salt, freshly grnd black pepper

Taken from cookeatshare.com/recipes/alana-shocko-mama-s-grilled-vegetable-gazpacho-of-love-62920 (may not work)

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