Roasted Vegetable Gazpacho

Name: Roasted Vegetable Gazpacho
Ingredients: 4 each tomatoes ripe; 2 small eggplant or 1 medium, peeled, cut into large chunks; 4 small zucchini or 2 medium, cut into large chunks; 2 medium onions peeled, cut into large chunks; 10 cloves garlic peeled; 1/2 cup olive oil; 1/4 cup sherry vinegar; 1 x salt and black pepper to taste; 4 cups water; 4 slices stale bread crusts removed and torn up

10 ingredients

8 steps

Ingredients

4 each tomatoes ripe
2 small eggplant or 1 medium, peeled, cut into large chunks
4 small zucchini or 2 medium, cut into large chunks
2 medium onions peeled, cut into large chunks
10 cloves garlic peeled
1/2 cup olive oil
1/4 cup sherry vinegar
1 x salt and black pepper to taste
4 cups water
4 slices stale bread crusts removed and torn up

Directions

1

Preheat oven to 400F (200C).
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.