Roasted tomato gazpacho

Another day of high temps in the mid 90's! This is the time of year when i long for winter, short days, gloves, sweaters and dinner from my crockpot. I've made this gazpacho recipe in years past but this one caught my eye as well.

Roasted tomato gazpacho with blue cheese from Running With Tweezers

1 1/2 pounds Roma tomatoes
2 tablespoons olive oil
1 medium cucumber peeled, seeds removed and chopped
1 large clove garlic, minced
1/2 cup tomato puree
2 tablespoons red wine vinegar
1 teaspoon fresh oregano
1 tablespoon fresh flat leaf parsley
1/2 teaspoon Tabasco or preferred hot sauce, to taste
1/4 cup cold water
kosher salt and fresh ground black pepper, to taste
4 ounces crumbled firm blue cheese
chopped fresh oregano or basil, optional, for garnish

Cut the Roma tomatoes in half, core and remove seeds.
Toss with enough olive oil to coat and lay the tomato halves in a single layer in a baking pan or on a baking sheet.
Roast the tomatoes at 425 until the skin has started to wrinkle and they wilt a bit about 20-25 minute range.
Remove from oven and allow to cool.
Once the tomatoes are cool, put them in the blender or food processor (reserve out some to chop and add in later if you like your gazpacho not smooth).
Add all of the remaining ingredients (except the cheese and herbs for garnish) and puree until vegetables are finely chopped.
Refrigerate until chilled.
When ready to serve, top each portion with some of the crumbled blue cheese and a sprinkle of fresh chopped herbs.
This will keep stored in a well sealed container in the fridge for 3-4 days.