favorite gazpacho

I've made three gazpacho recipes this summer: Cook's Illustrated, Bittman, and Silver Palate.  Of these, Bittman's is the most pureed and Cook's is the most tomatoey, which is a bit odd since it relies on more tomato juice and fewer actual tomatoes.

The winner for me is definitely CI.  How about the rest of you?  What's your fave gazpacho?  Is it pureed or chunky?

- Perrin