Title: Ignacio Blanco's Roasted Vegetable Gazpacho
Categories: Spanish Entree Soup Vegetable
Yield: 6 Servings

4		Ripe tomatoes
2	sm	Or 1 md eggplant, peeled, and cut into large chunks
4	sm	Or 2 md zucchini, cut into large chunks
2	md	Onions, peeled, and cut into large chunks
		About 10 cloves of garlic, peeled
1/2	c	Olive oil
1/4	c	Sherry vinegar
		Salt and freshly ground black pepper to taste
4	c	Water
4		Slices stale bread, crusts removed and torn up

Preheat oven to 400 degrees. In a roasting pan, combine tomatoes, eggplant, zucchini, onions, garlic, and olive oil. Roast until eggplant is tender, stirring occassionally, about 30 minutes.

Turn mixture into a bowl and add vinegar, salt, pepper, water, and bread. Refrigerate and let sit several hours or overnight.

In a food processor or blender, blend mixture until smooth. Put it through a food mill or strainer and discard solids. Check seasoning, garnish with garlic croutons or roasted tomatoes and serve.

Appeared in the Aug. 31, 1994 issue of the New York Times.

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