ROASTED GAZPACHO

Roasted Gazpacho image

Provided by Scarlett516

Categories Spanish

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

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)

Steps:

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.
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.
Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
Check seasoning, garnish and serve.