Ignacio blanco's roasted vegetable gazpacho

Yield: 6 Servings

Measure Ingredient
4 \N 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
\N \N About 10 cloves of garlic, peeled
½ cup Olive oil
¼ cup Sherry vinegar
\N \N Salt and freshly ground black pepper to taste
4 cups Water
4 \N Slices stale bread, crusts removed and torn up

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.

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