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  Recipe Home » Misc » Ignacio Blanco's Roasted Vegetable Gazpacho
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  Ignacio Blanco's Roasted Vegetable Gazpacho
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 149
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
Instructions:
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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