Ignacio Blanco's Roasted Vegetable Gazpacho

Title:
Ignacio Blanco's Roasted Vegetable Gazpacho

Yield:
6 Servings

Categories:
Spanish,
Main
Dishes,
Soups,
Vegan




Ingredients:





     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 cloves of garlic,


          -peeled


   1/2 c  Olive oil


   1/4 c  Sherry vinegar


          Salt and freshly ground


          -black pepper to taste


     4 c  Water


     4    Slices stale bread, crusts


          -removed and torn up






 Preheat oven to 400 degrees. In a roasting pan, combine tomatoes, eggplant,


 zucchini, onions, garlic, and olive oil. Roast until eggplant is tender,


 stirring occassionally, about 30 minutes.


 


 Turn mixture into a bowl and add vinegar, salt, pepper, water, and bread.


 Refrigerate and let sit several hours or overnight.


 


 In a food processor or blender, blend mixture until smooth. Put it through


 a food mill or strainer and discard solids. Check seasoning, garnish with


 garlic croutons or roasted tomatoes and serve.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini