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 information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to 400°F. In a roasting pan, combine the tomatoes, eggplant, zucchini, onions, garlic, and olive oil; roast until the eggplant is tender, stirring occasionally, about 30 minutes.
Step 2
Turn the mixture into a bowl and add the vinegar, salt, pepper, 1 quart water, and bread. Refrigerate and let sit several hours or overnight.
Step 3
Use a food processor or blender to blend the mixture until smooth. Put it through a food mill or strainer and discard the solids. Check the seasoning, garnish with garlic croutons or roasted tomatoes, and serve.
