Side Pannel
Ignacio Blanco's Roasted Vegetable Gazpacho
Ignacio Blanco's Roasted Vegetable Gazpacho
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Spanish, Soups, Vegetarian
Ingredients List
- 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
Directions
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.
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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