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.