Name: Ignacio Blanco's Roasted Vegetable Gazpacho
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Eggs	Spanish	Spanish, Main dish, Soups, Vegan	6	Servings

INGREDIENTS

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

INSTRUCTIONS

Preheat oven to 400 degrees. In a roasting pan, combine tomatoes, eggplant,
zucchini, onions, garlic, and olive oil. Roast until eggplant is tender,
stirring occassionally, about 30 minutes.
Turn mixture into a bowl and add vinegar, salt, pepper, water, and bread.
Refrigerate and let sit several hours or overnight.
In a food processor or blender, blend mixture until smooth. Put it through
a food mill or strainer and discard solids. Check seasoning, garnish with
garlic croutons or roasted tomatoes and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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