Ignacio blanco's roasted vegetable gazpacho

 
                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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