OK, so I can't ever seem to come up with a good gazpacho. A lot of recipes call for canned tomato juice. It does make the soup look redder. But it tastes like CANNED tomato juice. I like a nice soupy gazpacho, and I want it all fresh. But when I make it, it is too thick. it doesn't have enough flavor, the color is too light, and it is frothy. Frothy soup. YUK! Any suggestions for a good recipe?