Roasted Vegetable Gazpacho

A tasty recipe from Mark Bittman's cookbook (How to cook everything). I've modified it a bit to hopefully make it tastier.

The Gazpacho
1 medium eggplant (take the skin off and cut into large chunks)
2 medium zucchini (chop into chunks)
3 large vine tomatos (again.. chunks)
small package of Cherry Tomatos (chop if you want)
6+ cloves of garlic
1 lime
1/2 teaspoon of Cheyanne Pepper
40oz low sodium chicken stock
Olive oil
Salt
Pepper


Take the eggplant, zucchini, garlic, and tomatos and roast them in the oven for about 30 minutes. Stir occassionally. I'd suggest putting a little olive oil on them first.

Allow vegetables to cool, then put in a large pot on the stove and mix in the chicken broth. Boil for about 30 minutes.

Put the vegetables/broth through the blender. Then add the chayenne, pepper, and salt to taste. Before serving, mix in the juice of one lime.