Ignacio Blanco's Roasted Vegetable Gazpacho
4 Ripe tomatoes 2 sm Or 1 md eggplant, peeled, -and cut into large chunks 4 sm Or 2 md zucchini, cut into -large chunks 2 md Onions, peeled, and cut into -large chunks About 10 clo...
Ingredients
- 4ripe tomatoes
- 2small or 1 md eggplant, peeled,
- 1/4cup sherry vinegar
- 4slices stale bread, crusts
Directions
- 1
4 Ripe tomatoes 2 sm Or 1 md eggplant, peeled, -and cut into large chunks 4 sm Or 2 md zucchini, cut into -large chunks 2 md Onions, peeled,
- 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.