Instructions: TO MAKE BASIL PUREE: Combine the ingredients in a food processor and process until smooth.

YIELD: 1/4 CUP.

TO MAKE GAZPACHO: Preheat oven to 450#161#F.

Arrange the tomatoes, red bell peppers, onion, carrot and garlic in a large roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper.

Roast 30 minutes, stirring the vegetables and turning the pan so the vegetables brown evenly. 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. Remove from the oven and cool slightly. Remove the carrot and set aside separately.

Place a food mill over a large bowl. Transfer the roasted vegetables and all of the liquid in the pan to the food mill. Add about 1/2 cup of the broth to the pan and scrape up any brown bits. Add to the food mill. 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.

Discard the solids in the food mill. There should be about 5 cups of pureed vegetables and broth combined.

Cut the carrot into small dice. Add the carrot, cucumber, yellow pepper, scallion and diced tomato to the puree. Taste and correct the seasonings.

Refrigerate until very cold.

Serve chilled in large shallow bowls. Garnish each with a swirl of Basil Puree.

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