Roasted Tomato Gazpacho from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard S

Ingredients

• Salt
• Freshly ground black pepper
• 1 basil sprig
• 1 oregano sprig
• 1 thyme sprig
• 1 carrot, halved lengthwise
• 8 garlic cloves, peeled
• 2 tablespoons extra virgin olive oil
• 2½ pounds ripe tomatoes, cored and quartered
• 1 large red (bell) pepper, seeded and quartered
• 1 large sweet onion, peeled and cut into eighths
• 2 tablespoons thinly slivered basil leaves or Basil Puree (recipe follows)
• ½ cup diced (⅛ inch) seedless or seeded cucumber
• 2 cups Chicken Broth or reduced-sodium canned broth, fat skimmed
• ½ cup diced yellow or red tomato
• ½ cup thinly sliced scallion including green parts
• ½ cup diced (⅛ inch) yellow bell pepper