Ignacio Blanco's Roasted Vegetable Gazpacho

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.