• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Ignacio Blanco's Roasted Vegetable Gazpacho

  • Recipe Submitted by on

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


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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