Ignacio Blanco's Roasted Vegetable Gazpacho

* Exported from MasterCook *

IGNACIO BLANCO'S ROASTED VEGETABLE GAZPACHO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Soups
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.



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