Ignacio blanco's roasted vegetable gazpacho
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ripe tomatoes | |
| 2 | smalls | Or 1 md eggplant, peeled, and cut into large chunks |
| 4 | smalls | Or 2 md zucchini, cut into large chunks |
| 2 | mediums | Onions, peeled, and cut into large chunks |
| About 10 cloves of garlic, peeled | ||
| ½ | cup | Olive oil |
| ¼ | cup | Sherry vinegar |
| Salt and freshly ground black pepper to taste | ||
| 4 | cups | Water |
| 4 | Slices stale bread, crusts removed and torn up | |
Directions
Preheat oven to 400 degrees. In a roasting pan, combine tomatoes, eggplant, zucchini, onions, garlic, and olive oil. Roast until eggplant is tender, stirring occassionally, about 30 minutes.
Turn mixture into a bowl and add vinegar, salt, pepper, water, and bread. Refrigerate and let sit several hours or overnight.
In a food processor or blender, blend mixture until smooth. Put it through a food mill or strainer and discard solids. Check seasoning, garnish with garlic croutons or roasted tomatoes and serve.