Ignacio Blanco’s Roasted Vegetable Gazpacho

Name: Ignacio Blanco’s Roasted Vegetable Gazpacho
Yield: makes 4 servings
Ingredients: 4 ripe tomatoes; 2 small or 1 medium eggplant, peeled and cut into large chunks; 4 small or 2 medium zucchini, cut into large chunks; 2 medium onions, peeled and cut into large chunks; About 10 garlic cloves, peeled; 1/2 cup extra virgin olive oil; 1/4 cup sherry vinegar; Salt and black pepper to taste; 4 slices stale good-quality bread, crusts removed, torn up; Garlic croutons (page 580) or roasted tomatoes (page 493) for garnish

December 14, 2011

Ignacio Blanco is a friend from Galicia, the northwestern corner of Spain. He taught me this delicious (and, yes, traditional, though it is cooked) gazpacho. Best made in August, when all these vegetables are at their peak.

Recipe notes

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