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February 2019

Aggplant Recipes

Baked Treats Recipes

Almond Loaf

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Ignacio Blanco's Roasted Vegetable Gazpacho Recipe

Ignacio Blanco's Roasted Vegetable Gazpacho recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ignacio Blanco's Roasted Vegetable Gazpacho recipe  PDF



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 mi ture 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 mi ture until smooth. Put it through a food mill or strainer and discard solids. Check seasoning, garnish with garlic croutons or roasted tomatoes and serve.

Ignacio Blanco's Roasted Vegetable Gazpacho recipe and other aggplant recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
709 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print Ignacio Blanco's Roasted Vegetable Gazpacho recipe  PDF   Aggplant recipes RSS   New

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2 pt Strawberries 1/4 To 1/2 cup sugar 2 tb Lemon juice 1 ts Very finely minced thyme 2 c Dry red wine, such as a Burgundy or Zinfandel Stem the strawberries. Leave small berries whole halve or quarter large ones. Place the berries in a bowl and sprinkle with sugar to taste. Combine the lemon juice, thyme and wine, then pour over the strawberries. Refrigerate for least 3 hoursor up to 1 daybefore serving. The longer the berries marinate, the more wine flavored they will become. Serves 4 or 6 (8 as a topping). PER SERVING: 150 calories, 1 g protein, 22 g carbohydrate, 0 g fa...

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