Roasted Vegetable Gazpacho
Yield
4 servingsPrep
15 minCook
30 minReady
8 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tomatoes
ripe |
|
| 2 | small |
eggplant
or 1 medium, peeled, cut into large chunks |
*
|
| 4 | small |
zucchini
or 2 medium, cut into large chunks |
|
| 2 | medium |
onions
peeled, cut into large chunks |
|
| 10 | cloves |
garlic
peeled |
|
| ½ | cup |
olive oil
|
|
| ¼ | cup |
sherry vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | cups |
water
|
|
| 4 | slices |
stale bread
crusts removed and torn up |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tomatoes
ripe |
|
| 2 | small |
eggplant
or 1 medium, peeled, cut into large chunks |
*
|
| 4 | small |
zucchini
or 2 medium, cut into large chunks |
|
| 2 | medium |
onions
peeled, cut into large chunks |
|
| 1E+1 | cloves |
garlic
peeled |
|
| 118 | ml |
olive oil
|
|
| 59 | ml |
sherry vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 946 | ml |
water
|
|
| 4 | slices |
stale bread
crusts removed and torn up |
* |
Directions
Preheat oven to 400℉ (200℃).
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.
