Cooking on Deadline: Roasted tomatoes deepen gazpacho flavor

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

2 tablespoons olive oil

1 teaspoon kosher salt

2 to 3 cups tomato juice

Spray a rimmed baking sheet with nonstick cooking spray, or lightly oil the sheet.

Add half of the tomatoes, cucumbers, peppers, onion and scallions into the food processor.

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.

Nutrition information per serving: 137 calories; 44 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 464 mg sodium; 22 g carbohydrate; 4 g fiber; 10 g sugar; 4 g protein.

Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook."