Ignacio blanco's roasted vegetable gazpacho

Yield: 6 Servings

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

Instructions:

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.