Roasted Gazpacho

• 4 ripe tomatoes
• 2 small eggplants or 1 medium eggplant, peeled and cut into large chunks
• 4 small zucchini or 2 medium zucchini, but into large chunks
• 2 medium onions, cut into large chunks
• 10 garlic cloves, peeled
• 1/2 cup extra virgin olive oil
• 1/2 cup sherry wine vinegar
• salt
• ground black pepper
• 4 cups water
• 4 slices stale bread, crusts removed and torn up
• crouton (to garnish) (optional)

1. Preheat the oven to 400u0b0F Combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil in a large roasting pan and roast, stirring occasionally, until the eggplant is tender, about 30 minutes.
2. Put the mixture into a bowl and add the vinegar, salt, pepper, water, and bread. Refrigerate and allow to cool for several hours or overnight.
3. Pour the mixture into a food processor or blender. You can put it through a food mill or strainer to remove any remaining solids.
4. Check seasoning, garnish and serve.

tomatoes, eggplants, zucchini, onions, garlic, extra virgin olive oil, sherry wine vinegar, salt, ground black pepper, water, bread

Taken from www.food.com/recipe/roasted-gazpacho-370011 (may not work)