Roasted Gazpacho
Ingredients
- 4 ripe tomatoes
- 2 small eggplants or 1 medium eggplant, peeled and cut into large chunks ⓘ
- 4 small zucchini or 2 medium zucchini, but into large chunks ⓘ
- 2 medium onions, cut into large chunks ⓘ
- 10 garlic cloves, peeled
- 1/2 cup extra virgin olive oil ⓘ
- 1/2 cup sherry wine vinegar ⓘ
- salt ⓘ
- ground black pepper ⓘ
- 4 cups water ⓘ
- 4 slices stale bread, crusts removed and torn up ⓘ
Instructions
- 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.
- 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.
- Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
- Check seasoning, garnish and serve.
Nutrition & Diet Analysis (per serving)
532
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).