Soak ciabatta in cold water for a few minutes until slightly rehydrated. Squeeze out excess water. Place the ciabatta, mango, tomato, red bell pepper, cucumber, shallot and garlic in a blender. Puree. Slowly pour 1 cup oil into blender, until mixture is smooth and creamy. Season with salt and sherry vinegar. Chill gazpacho in the refrigerator before serving.
In a small bowl, whisk paprika with ½ cup remaining olive oil. Reserve.
Recipe courtesy of Chef Mark G Harmer, Tapa Toro, Orlando, FL
