Ignacio Blanco's Roasted Vegetable Gazpacho

Title: Ignacio Blanco's Roasted Vegetable Gazpacho
Yield: 6 Servings
Categories: Spanish, Main Dishes, Soups, Vegan 

Ingredients: 

      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.
  
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini