Ignacio Blanco's Roasted Vegetable Gazpacho
| Yield: | 6 Servings |
| Categories: | Soups, Main Dishes, Vegan, Spanish |
| 4 | Ripe tomatoes | |
| 2 | sm | Or 1 md eggplant, peeled, and cut into large chunks |
| 4 | sm | Or 2 md zucchini, cut into large chunks |
| 2 | md | Onions, peeled, and cut into large chunks |
| About 10 cloves of garlic, peeled | ||
| 1/2 | c | Olive oil |
| 1/4 | c | Sherry vinegar |
| Salt and freshly ground black pepper to taste | ||
| 4 | c | Water |
| 4 | Slices stale bread, crusts removed and torn up |
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