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 Gazpacho
Start to finish: 1 hour plus chilling time
12 plum tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 teaspoon kosher salt
2 seedless cucumbers, skin on, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces