Preheat the oven to 400°F. In a mixing bowl, toss the tomatoes, garlic, carrots and olive oil together. Season with salt and pepper. Place the tomatoes on a baking sheet. Roast for 15 minutes, or until the tomatoes are tender. Remove from the oven and cool completely. In a food processor with a metal blade, combine the roasted tomatoes shallots, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Worcestershire sauce, and juice from 2 lemons. Puree until the mixture is smooth. Season with salt and pepper. Remove the mixture from the food processor and chill completely. In a mixing bowl, toss the tear drop tomatoes, red onions, basil, tarragon, chervil and parsley. Season with a drizzle of the extra-virgin olive oil, salt and pepper. To serve, ladle the soup into each bowl.
Garnish each soup with the tomato and herb salad.
Yields: 6 to 8 servings