Roasted 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)