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Roasted Gazpacho

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“A roasted version of the cold Spanish soup. Time does not include chill time.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
  4. Check seasoning, garnish and serve.

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