Prep 0 mins
Cook 45 mins
A roasted version of the cold Spanish soup. Time does not include chill time.
- 4 ripe tomatoes
- 2 small eggplants or 1 medium eggplant, peeled and cut into large chunks
- 4 small zucchini or 2 medium zucchini, but into large chunks
- 2 medium onions, cut into large chunks
- 10 garlic cloves, peeled
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup sherry wine vinegar
- ground black pepper
- 4 cups water
- 4 slices stale bread, crusts removed and torn up
- crouton (to garnish) (optional)
- 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.
I love gazpacho and make it often when the weather warms up, but never tried making roasted version of gazpacho. Also, this recipe intrigued me because of the addition of roasted eggplant and zucchini. Two veggies I've never seen being used in gazpacho. I roasted all the veggies until they were nicely charred (longer than 30 min) and used a blender. The soup itself was quite thick and had to add more water as well as tomato juice to thin it out . I think adding maybe twice the amount of water/tomato juice may work for this soup. I loved the taste after letting it sit overnight. If you are looking for a traditional fresh tomato based gazpacho taste, then this is not it. I thought this was very tasty and unusual version of gazpacho that I would be making again. Thank you for posting this. Made for ZWT 5.