| | === 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 |
| | === GRILLED VEGETABLE SOUP === |
| 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 |
| | === BLACK BEAN RELISH === |
| 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 |
