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Roasted Vegetable Gazpacho Recipe
Serves 6
Ingredients: 4 ripe tomatoes
2 small or 1 medium eggplant, peeled, and cut into large chunks
4 small or 2 medium zucchini, cut into large chunks
2 medium onions, peeled and cut into large chunks
About 10 cloves of garlic, peeled
1/2 cup olive oil
1/4 cup sherry vinegar
Salt and freshly ground, black pepper, to taste
4 cups water
4 slices stale bread, crusts removed and torn up
Instructions: 1. Preheat oven to 400 F.
2. In a roasting pan, combine tomatoes, eggplant, zucchini, onions, garlic, and olive oil.
3. Roast until eggplant is tender, stirring occassionally, about 30 minutes.
4. Turn mixture into a bowl and add vinegar, salt, pepper, water, and bread.
5. Refrigerate and let sit several hours or overnight.
6. In a food processor or blender, blend mixture until smooth.
7. Put it through a food mill or strainer and discard solids.
8. Check seasoning, garnish with garlic croutons or roasted tomatoes and serve.
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