When I set about making this version of gazpacho, the goal was a great, fresh tomato taste, but even deeper flavor.

The solution was simple: roast the tomatoes first.Roasted Tomato GazpachoStart to finish: 1 hour plus chilling timeServings: 6-812 plum tomatoes2 tablespoons olive oil1 tablespoon balsamic vinegar1 teaspoon sugar1 teaspoon kosher salt2 seedless cucumbers, skin on, cut into 1-inch chunks1 red bell pepper, cut into 1-inch pieces1 yellow bell pepper, cut into 1-inch pieces1 red orange pepper, cut into 1-inch pieces1 red onion, cut into 1-inch pieces6 scallions, trimmed and cut into 1-inch pieces2 to 3 cups tomato juice3 tablespoons white wine, Champagne, or white balsamic vinegarHot sauce to tastePreheat the oven to 400 F. Spray a rimmed baking sheet with nonstick cooking spray, or lightly oil the sheet.Cut the tomatoes in half lengthwise and place them cut side up on the prepared baking sheet. Drizzle them evenly with the olive oil and the vinegar, and then sprinkle them with the sugar and salt. Roast them for about 45 to 50 minutes, until they are lightly caramelized and starting to collapse.Add half of the tomatoes, cucumbers, peppers, onion and scallions into the food processor. Pulse to chop the vegetables as finely as you would like them in the finished soup. Turn the chopped vegetables into a bowl, and repeat with the remaining vegetables. Remove half of this batch of chopped vegetables to the bowl, and then let the food processor run for about 20 seconds until the remaining couple of cups of vegetables are pureed. Add those to the bowl.Add the tomato juice and vinegar, as well as hot sauce to taste. Stir, and adjust the salt and pepper as desired. Refrigerate the soup for at least 2 hours, and up to 2 days. Serve chilled.