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
- 4 red bell peppers (about 2 pounds), seeded and quartered
- 3 large vine-ripened tomatoes (about 1¼ pounds), quartered
- 2 medium yellow onions, peeled and quartered
- 6 cloves garlic, peeled
- 4 tablespoons extra virgin olive oil
- 2¼ teaspoons salt
- 1 tablespoon fresh chopped rosemary or thyme, plus more for garnishing the soup
- ⅛ teaspoon cayenne pepper
- ½ teaspoon anise seeds
- 1 teaspoon sugar
- 2½ cups water
- 2 to 3 tablespoons balsamic vinegar
- Diced cucumbers
- Halved grape tomatoes (multi-color are pretty)
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