Then, I had my "aha!" moment. I would mix cooked and raw vegetables in my gazpacho variation. Traditional gazpacho, as far as I know, is all raw. But I am not a traditionalist...
Here's how I made Roasted Vegetable "Gazpacho":
2 tomatoes, chopped
2 onions, sliced
2 green peppers, sliced
3 kishuim (summer squash), sliced
4 cloves of garlic, peeled
Toss all of the above with olive oil, arrange on a large cookie sheet, and roast in your oven at 425 F (220 C), till it's all nicely browning but not burnt.
Remove from oven. Allow to cool somewhat before continuing.
Place roasted vegetables in a large bowl.
2-4 chopped raw tomatoes (depends on the size and how much raw tomato you want in the soup)
1 diced raw carrot
1 diced raw kohlrabi (or whatever other vegetable you feel like throwing in)
Add water as needed, and puree with an immersion blender.
I added balsamic vinegar, salt, and pepper to taste.
Chill well before serving.