Chilled Roasted Red Pepper Soup - Once Upon a Chef
INGREDIENTS
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4 red bell peppers (about 2 pounds), seeded and quartered
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3 large vine-ripened tomatoes (about 1-1/4 pounds), quartered
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2 medium yellow onions, peeled and quartered
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6 cloves garlic, peeled
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4 tablespoons extra virgin olive oil
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3 teaspoons kosher salt, divided
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1 tablespoon fresh chopped rosemary, plus more for garnishing the soup
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1/8 teaspoon cayenne pepper
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1/2 teaspoon anise seeds
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2-1/2 cups water
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1 tablespoon balsamic vinegar
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