Summer Gazpacho on a cold rainny day

I decided to make gazpacho soup because I know that Andrew likes it. He ordered it on the day of our wedding in Hawaii. So last year I wanted to make it for him for our first anniversary. But we got married in October, not the best time of year to have a gazpacho... I've been wanting to make it for him since then. So I waited for summer to arrive. This week, I saw some beautiful tomatoes and thought it would be great to have gazpacho soup at our balcony, nice warm breeze, maybe a glass of wine remembering our wedding day. Well....just as I bought the tomatoes the weather changed to wet and cold....So the gazpacho ended up been served at our indoor table for lunch in a typical Seattle day (read: wet, grey, and likely cold)... So it wasn't the romantic dinner that I had planned... But the soup is still a big hit.
About the recipe:
I adapted it from one of many gazpacho recipes found at epicurious.com. I had some really good baguette left over which I think it makes a big difference when you make the croutons. I don't have the Spanish paprika, so I used regular one. I used white onions for topping instead of red because Andrew prefers it. After reading the reviews, I noticed many people said that the 1/4 cup of vinegar was too much, so I used less than that. The olive oil gives it a really fruity aroma and taste.
Gazpacho Sour Recipe:

1 cup tomato juice
1 (2-inch) piece baguette, crust discarded and cut into 1-inch cubes
15 very ripe medium tomatoes, coarsely chopped (I used 12 on-the-vine tomatoes)
1 1/2 medium English cucumbers, peeled and roughly chopped, plus 1/2 cucumber finely diced for garnish (I used only 1 in the soup)
3 cloves garlic, roughly chopped
2 1/4 teaspoons kosher salt
2 teaspoons Spanish smoked paprika* (used regular)
1/4 cup plus 1 teaspoon sherry vinegar (used red vinegar, and less than 1/4 cup)
1 cup plus 1 tablespoon extra-virgin olive oil
1/2 red bell pepper, finely diced
1/2 small red onion, finely diced
1/8 teaspoon freshly ground black pepper

In small bowl, pour tomato juice over bread cubes and let soak until very soft, about 30 minutes. Transfer to blender and puree until smooth. Add tomatoes, roughly chopped cucumber, garlic, 2 teaspoons salt, and paprika and puree until very smooth. Strain through fine-mesh sieve into medium bowl, pressing on solids to extract all liquid. Discard solids, return liquid to blender, and add 1/4 cup vinegar. With motor running, slowly add 1 cup oil in slow steady stream, then blend until fully incorporated. Transfer gazpacho to airtight container and refrigerate at least 4 hours or overnight.

In medium bowl, toss together finely diced cucumber, bell pepper, onion, ground black pepper, and remaining 1 tablespoon olive oil, 1 teaspoon vinegar, and 1/4 teaspoon salt. Ladle gazpacho into bowls. Spoon chopped vegetable mixture into middle of each bowl, dividing evenly among bowls. Serve immediately.