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July 2018

Aggplant Recipes

Grains Recipes

Caribbean Vegetarian Curry

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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
790 people have voted
Last Reviewed on 2018-07-20



Friday, Jul 20 2018 Download & Print Ignacio Blanco's Roasted Vegetable Gazpacho recipe  PDF   Aggplant recipes RSS   New

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1 1/3 cups superfine sugar 2 2/3 cups heavy cream 4 lemons juiced and rinds grated 1 pinch salt 1 Ginger Crumb Crust lemon rind shredded, for garnish, optional 1) Prepare the Ginger Crumb Crust in an 8 inch springform or 9 inch pie pan, plus Ginger Crumbs for decorating the top of the pie. 2) In a medium bowl, stir together the sugar, cream, lemon rind and juice and salt until the sugar has dissolved. Pour the mi ture into the cooled crust and freeze for several hours or overnight. Sprinkle the top of the pie with the reserved crumbs before serving. Littl...

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