Ignacio Blanco’s Roasted Vegetable Gazpacho

Name: Ignacio Blanco’s Roasted Vegetable Gazpacho
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Spanish
Ingredients: 4 ripe tomatoes; Salt and black pepper to taste; Salt and black pepper to taste; ½ cup extra virgin olive oil; ¼ cup sherry vinegar; 2 medium onions, peeled and cut into large chunks; About 10 garlic cloves, peeled; 2 small or 1 medium eggplant, peeled and cut into large chunks; 4 small or 2 medium zucchini, cut into large chunks; Garlic croutons or roasted tomatoes for garnish; 4 slices stale good-quality bread, crusts removed, torn up; Garlic croutons or roasted tomatoes for garnish

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Ignacio Blanco is a friend from Galicia, the northwestern corner of Spain. He taught me this delicious (and, yes, traditional, though it is cooked) gazpacho. Best made in August, when all these vegetables are at their peak.

Ingredients

4 ripe tomatoes
2 small or 1 medium eggplant, peeled and cut into large chunks
4 small or

Europe
Spain
Galicia
August
Soup
Vegan
Mediterranean

Method

Preheat the oven to 400°F. In a roasting pan, combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil; roast until the eggplant is tender, stirring occasionall