ROASTED GAZPACHO
Make and share this Roasted Gazpacho recipe from Food.com.
Provided by Scarlett516
Categories Spanish
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
- Check seasoning, garnish and serve.
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Ayanda Nobantu
[email protected]This soup is amazing! I love the smoky flavor and the freshness of the tomatoes. It's the perfect summer soup.
Hamid Gujjar
[email protected]Roasted gazpacho is a delicious and refreshing summer soup. I love the combination of roasted vegetables and fresh tomatoes. It's also a very healthy soup, which is a bonus.
Tammy Clouse
[email protected]This roasted gazpacho was a hit at my last dinner party! I love the smoky flavor that the roasted vegetables give the soup. It's also a great way to use up summer produce. I will definitely be making this again.