Ignacio Blancos Roasted Vegetable Gazpacho

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Ignacio Blancos Roasted Vegetable Gazpacho Ingredients

4 Ripe tomatoes	1/2 c Olive oil
2 sm Or 1 md eggplant, peeled,	1/4 c Sherry vinegar
4 sm Or 2 md zucchini, cut into	Salt and freshly ground
2 md Onions, peeled, and cut into	4 c Water
About 10 cloves of garlic,	4 Slices stale bread, crusts

Instructions for Ignacio Blancos Roasted Vegetable Gazpacho

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Spanish

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