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This Spanish salad features Tomatoes, Or 1 md eggplant, peeled, . The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Ignacio Blanco’S Roasted Vegetable Gazpacho
Description
This Spanish salad features Tomatoes, Or 1 md eggplant, peeled, . The flavors come together beautifully. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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and
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cut into large chunks 4 sm Or 2 md zucchini,
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cut into -large chunks 2 md Onions, peeled, and
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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
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Preheat oven to 400 degrees.
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In a roasting pan, combine tomatoes, eggplant, zucchini, onions, garlic, and olive oil.
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Roast until eggplant is tender, stirring occassionally, about 30 minutes.
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Turn mixture into a bowl and add vinegar, salt, pepper, water, and bread.
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Refrigerate and let sit several hours or overnight.
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In a food processor or blender, blend mixture until smooth.
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Put it through a food mill or strainer and discard solids.
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Check seasoning, garnish with garlic croutons or roasted tomatoes and serve
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 30.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.5mg1%
- Total Carbohydrate 6.8g3%
- Dietary Fiber 2.7g11%
- Sugars 4.3g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, blancos, blending, eggplant, gazpacho, ignacio, peeled, roasted, roasting, salad, spanish, title, tomatoes, vegan, vegetable, vegetarian
