Roasted Red Pepper and Tomato Gazpacho - Once Upon a Chef
"Beat the heat and channel the taste of summer with this bright, tangy, and healthy red pepper and tomato gazpacho...."
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 1¼ 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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2¼ teaspoons salt
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1 tablespoon fresh chopped rosemary or thyme, plus more for garnishing the soup
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⅛ teaspoon cayenne pepper
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½ teaspoon anise seeds
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1 teaspoon sugar
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2½ cups water
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2 to 3 tablespoons balsamic vinegar
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Diced cucumbers
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Halved grape tomatoes (multi-color are pretty)
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