Roasted Vegetable Gazpacho - cooking recipe

Ingredients

4 beefsteak tomatoes, cut into large chunks
2 medium zucchini, cut into large chunks
1 medium eggplant, cut into large chunks
2 medium onions, peeled and cut into large chunks
10 garlic cloves, peeled
6 tablespoons extra virgin olive oil
4 cups roasted vegetable broth or 4 cups vegetable broth
1/4 cup sherry wine vinegar
black pepper
4 slices stale bread
chopped fresh cilantro (to garnish)

Preparation

Preheat oven to 400 degrees F.
Cut the tomatoes, zucchini, eggplant, and onions into large chunks as directed, making all the chunks approximately the same size. Toss the vegetable chunks and garlic cloves in a large bowl with the olive oil.
Spread vegetables in a single layer in a roasting pan. Roast in the preheated oven 25 minutes or till tender, turning once.
Puree the vegetables with the 4 cups broth and place in a large bowl. Add sherry vinegar and black pepper to taste.
Cut crusts off bread slices and discard or reserve for another use. Tear the bread slices into pieces and stir into the soup mixture.
Refrigerate several hours. Serve garnished with fresh chopped cilantro.