| 1 | To make basil puree: combine the ingredients in a food processor and process until smooth. |
| 2 | Yield: ?cup. |
| 3 | To make gazpacho: preheat oven to 450#161°F. |
| 4 | Arrange the tomatoes, red bell peppers, onion, carrot and garlic in a large roasting pan. |
| 5 | Drizzle with the olive oil and sprinkle with salt and pepper. |
| 6 | Roast 30 minutes, stirring the vegetables and turning the pan so the vegetables brown evenly. |
| 7 | Place the sprigs of basil, oregano and thyme on top of the vegetables and roast for 20 minutes more, or until the vegetables are very tender. |
| 8 | Remove from the oven and cool slightly. |
| 9 | Remove the carrot and set aside separately. |
| 10 | Place a food mill over a large bowl. |
| 11 | Transfer the roasted vegetables and all of the liquid in the pan to the food mill. |
| 12 | Add about ?cup of the broth to the pan and scrape up any brown bits. |
| 13 | Add to the food mill. |
| 14 | Press the vegetables through the food mill, using the remaining broth to keep thevegetables moist and to extract as much from the vegetables as possible. |
| 15 | Discard the solids in the food mill. |
| 16 | There should be about 5 cups of pureed vegetables and broth combined. |
| 17 | Cut the carrot into small dice. |
| 18 | Add the carrot, cucumber, yellow pepper, scallion and diced tomato to the puree. |
| 19 | Taste and correct the seasonings. |
| 20 | Refrigerate until very cold. |
| 21 | Serve chilled in large shallow bowls. |
| 22 | Garnish each with a swirl of basil puree |
