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.