Ignacio Blancos Roasted Vegetable Gazpacho Recipe

Name: Ignacio Blancos Roasted Vegetable Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ripe tomatoes; 2 small or 1 medium eggplant, peeled and cut into large chunks; 4 small or 2 medium zucchini, cut into large chunks; 2 medium onions, peeled and cut into large chunks; About 10 garlic cloves, peeled; 1/2 cup extra virgin olive oil; 1/4 cup sherry vinegar; Salt and black pepper to taste; 4 slices stale good-quality bread, crusts removed, torn up; Garlic croutons (page 580) or roasted tomatoes (page 493) for garnish

Servings: persons

4 ripe tomatoes
2 small or 1 medium eggplant, peeled and cut into large chunks
4 small or 2 medium zucchini, cut into large chunks
2 medium onions, peeled and cut into large chunks
About 10 garlic cloves, peeled
1/2 cup extra virgin olive oil
1/4 cup sherry vinegar
Salt and black pepper to taste
4 slices stale good-quality bread, crusts removed, torn up
Garlic croutons (page 580) or roasted tomatoes (page 493) for garnish

1
Preheat the oven to 400F.
2
In a roasting pan, combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil; roast until the eggplant is tender, stirring occasionally, about 30 minutes.
3
Turn the mixture into a bowl and add the vinegar, salt, pepper, 1 quart water, and bread.
4
Refrigerate and let sit several hours or overnight.
5
Use a food processor or blender to blend the mixture until smooth.
6
Put it through a food mill or strainer and discard the solids.
7
Check the seasoning, garnish with garlic croutons or roasted tomatoes, and serve.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ripe tomatoes, 2 small or 1 medium eggplant, peeled and cut into large chunks, 4 small or 2 medium zucchini, cut into large chunks, 2 medium onions, peeled and cut into large chunks, and more.

Yes, Ignacio Blancos Roasted Vegetable Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ignacio Blancos Roasted Vegetable Gazpacho

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