The texture of that 'perfect' version that I am searching for is closer to smooth. The ingredients were like little pebbles (about .5 mm.). Each pebble had a bit of firmness. The soup as a whole was not watery.
I have tried canned tomato, fresh tomato (when in season and from a local farm.) and mixture of both. I even try addition of tomato paste. I have tried hand chop it. I also tried blender, food processor, and hand blender. I have tried let the flavor blend then drain the liquid through a sieve.
For some reason, I just can't get that texture or flavor. Over the year, whenever I see a gazpacho recipe, I can't resist give it try. It is almost a worse obsession than I have with knives.
[oh...I even tried to track down the chef. He moved away from Vancouver. I think he moved to Oregon... So somewhere in the States is my perfect bowl of soup