Roasted Gazpacho
12 ingredients
4 steps
Ingredients
- 4 ripe tomatoes
- 2 small eggplants or 1 medium eggplant, peeled and cut into large chunks
- 4 small zucchini or 2 medium zucchini, but into large chunks
- 2 medium onions, cut into large chunks
- 10 garlic cloves, peeled
- 1/2 cup extra virgin olive oil
- 1/2 cup sherry wine vinegar
- salt
- ground black pepper
- 4 cups water
- 4 slices stale bread, crusts removed and torn up
- crouton (to garnish) (optional)
Directions
-
1Preheat the oven to 400°F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
-
2Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
-
3Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
-
4Check seasoning, garnish and serve.
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