Name: Roasted Red Pepper & Tomato Gazpacho
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 4 red bell peppers (about 2 lb/908 g), (seeded and quartered); 3 large vine-ripened tomatoes (about 1¼ lb/570 g), (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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roasted red pepper and tomato gazpacho garnished with diced cucumbers and tomatoes

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Beat the heat and channel the taste of summer with this bright and tangy red pepper and tomato gazpacho.