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Categories:
beefsteak tomatoes zucchini eggplant onions garlic extra-virgin olive oil vegetable broth sherry wine vinegar black pepper Bread fresh cilantro
Viewed: 113 - Published at: 8 years agoIngredients
- 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)
Method
- 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.
