Roasted Red Pepper and Tomato Gazpacho
 Beat the heat and channel the taste of summer with this bright and tangy 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 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 For Serving Diced cucumbers Halved grape tomatoes (multi-color are pretty) Diced cucumbers Halved grape tomatoes (multi-color are pretty) Instructions Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean up. Place the bell peppers, tomatoes, onions, and garlic on the prepared baking sheet and toss with the olive oil and salt. Roast for 40 to 50 minutes, or until the vegetables are just starting to brown. Transfer the vegetables and all the juices to a food processor fitted with the steel blade. Add the rosemary/thyme, cayenne pepper, anise seeds, and sugar and purée until almost smooth. Transfer the mixture to a large bowl; add the water and 2 tablespoons of the balsamic vinegar. Chill in the refrigerator until very cold, several hours. Taste and adjust seasoning with more salt and balsamic vinegar, if desired. Serve cold, topped with diced cucumbers, halved cherry tomatoes, fresh herbs and a drizzle of olive oil, if desired. Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months. Defrost it in the refrigerator overnight until completely thawed. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean up. Place the bell peppers, tomatoes, onions, and garlic on the prepared baking sheet and toss with the olive oil and salt. Roast for 40 to 50 minutes, or until the vegetables are just starting to brown. Transfer the vegetables and all the juices to a food processor fitted with the steel blade. Add the rosemary/thyme, cayenne pepper, anise seeds, and sugar and purée until almost smooth. Transfer the mixture to a large bowl; add the water and 2 tablespoons of the balsamic vinegar. Chill in the refrigerator until very cold, several hours. Taste and adjust seasoning with more salt and balsamic vinegar, if desired. Serve cold, topped with diced cucumbers, halved cherry tomatoes, fresh herbs and a drizzle of olive oil, if desired. Make-Ahead/Freezer-Friendly Instructions: The soup can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. It can also be frozen for up to 3 months. Defrost it in the refrigerator overnight until completely thawed. Nutrition Information Powered by Per serving (6 servings) Calories: 168 Fat: 10g Saturated fat: 1g Carbohydrates: 18g Sugar: 11g Fiber: 5g Protein: 3g Sodium: 1181mg Cholesterol: 0mg Per serving (6 servings) Calories: 168 Fat: 10g Saturated fat: 1g Carbohydrates: 18g Sugar: 11g Fiber: 5g Protein: 3g Sodium: 1181mg Cholesterol: 0mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.