Roasted Gazpacho

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 preheat 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.
• 2 put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. refrigerate and allow to cool for several hours or overnight.
• 3 pour the mixture into a food processor or blender. you can put it through a food mill or strainer to remove any remaining solids.
• 4 check seasoning, garnish and serve.