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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A roasted version of the cold Spanish soup. Time does not include chill time. 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 |
crouton (to garnish) (optional) |
Directions:
1. 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.
2. 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.
3. Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
4. Check seasoning, garnish and serve.
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