Roasted Vegetable Gazpacho

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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 vinegar
• black pepper
• 4 slices stale bread
• chopped fresh cilantro (to garnish)

Recipe

• 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 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.