Roasted Vegetable Gazpacho

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.