Roasted Gazpacho

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A roasted version of the cold spanish soup. Time does not include chill time.

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Steps

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Preheat the oven to 400f 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.

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Put the mixture into a bowl and add the vinegar , salt , pepper , water , and bread.

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Refrigerate and allow to cool for several hours or overnight.

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Pour the mixture into a food processor or blender.

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You can put it through a food mill or strainer to remove any remaining solids.

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Check seasoning , garnish and serve.

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Ingredients

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tomatoes, eggplants, zucchini, onions, garlic cloves, extra virgin olive oil, sherry wine vinegar, salt, ground black pepper, water, stale bread, crouton