Ignacio Blancos Roasted Vegetable Gazpacho Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4: Ripe tomatoes,
2 small: Or 1 md eggplant, peeled, and cut into large chunks
4 small: Or 2 md zucchini, cut into large chunks
2 medium: Onions, peeled, and cut into large chunks
About 10 cloves of garlic, peeled
1/2 cup: Olive oil,
1/4 cup: Sherry vinegar,
Salt and freshly ground black pepper to taste,
4 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp