Roasted Vegetable Gazpacho |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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For this recipe you will need roasted vegetable broth. I have published one such recipe (Roasted Vegetable Broth). With this broth plus more vegetables that this recipe calls for, you will have a very healthy, very delicious hot weather soup. However you can use regular vegetable broth such as is available in the supermarket if you wish. Gazpachos may be blended smooth as this one is, or chunky with chopped vegetables. You may wish to reserve some of the roasted veggies to add and give texture to the soup. Gazpachos also have a picante taste. You may wish to doctor this soup up to meet your expectations. This soup is so tasty because roasting brings out the best in veggies. Enjoy! Ingredients:
4 beefsteak tomatoes, cut into large chunks |
2 medium zucchini, cut into large chunks |
1 medium eggplant, cut into large chunks |
2 medium onions, peeled and cut into large chunks |
10 garlic cloves, peeled |
6 tablespoons extra virgin olive oil |
4 cups roasted vegetable broth or 4 cups vegetable broth |
1/4 cup sherry wine vinegar |
black pepper |
4 slices stale bread |
chopped fresh cilantro (to garnish) |
Directions:
1. Preheat oven to 400 degrees F.
2. Cut the tomatoes, zucchini, eggplant, and onions into large chunks as directed, making all the chunks approximately the same size. Toss the vegetable chunks and garlic cloves in a large bowl with the olive oil.
3. Spread vegetables in a single layer in a roasting pan. Roast in the preheated oven 25 minutes or till tender, turning once.
4. Puree the vegetables with the 4 cups broth and place in a large bowl. Add sherry vinegar and black pepper to taste.
5. Cut crusts off bread slices and discard or reserve for another use. Tear the bread slices into pieces and stir into the soup mixture.
6. Refrigerate several hours. Serve garnished with fresh chopped cilantro.
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