A couple years ago I had a delightful gazpacho called "Andalusian Gazpacho" at Biff's Bistro in Toronto. I asked for the recipe they refused. The only thing my server would say is it had bread and olive oil in it.
I make gazpacho myself, But Biff's is different, It was smooth, not chunky, and orangish in color rather than bright red.
It's hot out, I love gazpacho and would love to make one like this. I have googled recipes but don't want to waste ingredients practicing. If anyone is familiar with different gazpachos and has a tried and true recipe for one like I've described, please share. I'd be so grateful.