I've never been a fan of gazpacho. Had it at the Copper Onion, didn't care for it, had many different home made versions and never liked it. I have given it plenty of chances to catch me and I've never been impressed. Then, Andy brought home Pago's version and holy crap!
The thing that I've been looking for in this lite, chilled soup is complexity. If it tastes the same on the front of your tongue as it does on the back, I'm not interested. But, if a cook can give you more then sweet and sour, like maybe bitter in the case of Ryan's dish, the kind that hits you as it's going down, well, bravo.
Good food is addictive and rare indeed.