Gazpacho is always in Gena's fridge during the summer.

Part of a continuing summer series by grilling expert Gena Knox.

Tomatoes are in season and that means summer is officially here! Homegrown tomatoes straight from your garden or farmers market are so full of flavor; something as simple as a drizzle of oil, good balsamic and fresh herbs are all you need to make a spectacular side dish.

Rarely will you not find a big bowl of fresh gazpacho in my fridge during the summer months. It is easy to make and will stay fresh for several days.

Why do I love this chilled Spanish soup so much? You can easily make any recipe your own by adding or substituting different herbs, vinegars, fruits or vegetables -- so no batch will taste the same. Create a thicker gazpacho by pureeing toasted bread in the soup or serve fresh focaccia on the side for dipping.

Get Gena's Smoky Gazpacho recipe after the jump.

My first batch for the summer, I decided to try something new and grill my tomatoes and vegetables before adding them to the blender. (It's a trick that makes traditional salsas so tasty.)

The gazpacho suddenly took on a rich, smoky flavor, and topped with fresh crab, avocado and mango, it was heaven. If you are short on time then you can easily make the recipe without grilling; a non-grilled version actually makes an excellent accompaniment to grilled fish, chicken and steak.

To quickly chill your soup, stir in a few cubes of ice to each serving bowl. Get creative with your toppings and try anything from mini grilled cheese sandwiches to smoked salmon, fresh shrimp or just a drizzle of high quality olive oil. Here's my recipe for Greek summer gazpacho.

Chilled soup is always welcome when the weather is as warm as it is here in Georgia!

Smoky Gazpacho

By grilling the tomatoes and vegetables in this version of classic gazpacho, it becomes a delicious chilled summer soup. Top it with fresh mozzarella, Manchego cheese or even fresh crab and avocado. It is best when chilled overnight.

PREP TIME 15 minutes + chill
COOK TIME 15 minutes
YIELDS 6 servings

3 medium ripe tomatoes, cut in half
1 medium sweet onion such as a Vidalia, peeled and cut in half
1 red bell pepper, cut in half and seeded
1 small Serrano pepper
2 tablespoons olive oil
2 cups chopped, peeled and seeded cucumber
3 tablespoons red wine vinegar
2 teaspoons Worcestershire Sauce
¼ cup loosely packed cilantro
2 ½ cups organic tomato juice
Hot sauce to taste
Olive oil for drizzling

FIRST Preheat grill to medium-high heat. Place tomatoes, onion and peppers on a baking sheet and brush with 2 tablespoons olive oil. Grill vegetables until lightly charred, about 10-15 minutes depending on the vegetable.

NEXT Remove charred skins from tomatoes, peppers, and onions. Discard skins and place vegetables in food processor with cucumbers. Pulse to combine, add vinegar, Worcestershire and cilantro, and process until almost smooth.

LAST Pour vegetable mixture into a large bowl, add tomato juice and season with salt, pepper and hot sauce. Chill in refrigerator at least four hours or overnight. To serve, ladle soup into bowls and drizzle with olive oil.

Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She's blogging about grilling this summer for Slashfood. For more information on Gena, visit her Web site, GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page. To read all Gena's recipes on AOL Food, check out her online cookbook.