Gazpacho is a bit like chocolate chip cookies – people fall into different camps. For cookies, there’s chewy, crispy, dough-y, soft, and a hybrid soft-chewy. For gazpacho, there’s chunky (word choice, I know, ugh), liquid-y (resembling a tomato juice), or thick and creamy. I am a fan of the latter: creamy, slightly vinegar-y gazpacho that has been pureed and topped with croutons and diced vegetables for added crunch. This recipe calls for almonds and a little bit of bread, which not only add thickness but also give the gazpacho a beautiful orange-pink color….