I know what you’re thinking. “Really?? Who needs another gazpacho soup recipe?” But before you abandon this post and surf on over to see what’s new for fall at Joe Fresh, just hear me out. This is a little different than your typical cold tomato soup. Half the tomatoes get roasted, for a smoky depth of flavour, and the other half are left fresh, to enhance their tangy bright nature. Combining fresh and roasted tomatoes was the brainchild of Cook’s Illustrated Magazine. They featured this soup in their July 2012 issue. I tarted it up a bit with some summer toppings.
Squeeze in a dollop of tomato paste to ramp up the umami factor. Sprinkle in a dusting of smoked paprika and cayenne and this soup is humming. Throw in some roasted garlic and shallots for fun.
Yes, I’m going to ask you to turn on your oven in August, but it will be worth it. Once everything is roasted, puree the whole lot, along with some fresh tomatoes and strain it for a velvety smooth texture. 
Finish it off with corn, avocado and basil and you have summertime in a bowl. Have I got your attention yet?
Click here to print recipe for Chilled Fresh Tomato Soup.
There is no such thing as too many gazpacho recipes. I love cold summer soups that take advantage of fresh produce flavors. Cooks Illustrated comes up with some genius ideas. I am going to stock up on farmers market tomatoes this weekend and give this a try.