Roasted Vegetable Gazpacho
Garnish with the freshly chopped cilantro before serving.
INGREDIENTS | SERVES 6–8
- 4 beefsteak tomatoes
- 2 medium zucchini
- 1 medium eggplant
- 2 medium onions
- 10 cloves garlic
- 6 tablespoons olive oil
- 4 cups Roasted Vegetable Broth
- ¼ cup sherry vinegar
- Black pepper
- 4 slices stale bread
- Fresh cilantro (optional)
Preheat the oven to 400 degrees.
Cut the tomatoes and zucchini into large chunks. Peel the eggplant and the onions; cut them into chunks. Peel the garlic cloves, leaving them whole.
Toss the vegetables in a bowl with olive oil; place them in a single layer on a roasting pan. Cook for 25 minutes, turning the vegetables over halfway through.
Purée the vegetables with the broth and place in a large bowl. Add the sherry vinegar and pepper.
Tear the bread into pieces (discard the crusts) and stir them into the mixture. Refrigerate for several hours (or overnight).