Gazpacho (from Raw Food Made Easy by Jennifer Cornbleet) - Serves 1.
2 1/2 roma tomatoes, seeded and cut into 1/2-inch pieces
1/4 red bell pepper, cut into 1/2-inch pieces
1/4 cucumber, peeled, seeded, and cut into 1/2-inch pieces
1 green onion, cut into 1/2-inch pieces
1 T chopped fresh parsley
2 T extra virgin olive oil
1/2 t crushed garlic (1 clove)
1/4 t salt
Dash black pepper
Dash cayenne
1/2 ripe avocado, diced, for garnish (optional)
Place everything except the avocado in a food processor, and pulse until blended but still chunky. Refrigerate or serve right away. Garnish with avocado.
Notes: I always use avocado, and I use 1 large tomato instead of 2 roma tomatoes when I'm out of romas. This serves 1 person, I double the recipe for my husband and me. I tried once with 1 small orange pepper (instead of half a large pepper) and my DH said it was the best gazpacho he ever had so far. It's funny, last summer I tried several lengthy gazpacho recipes with ingredients like sherry that I had bought specially for the occasion, and they weren't very successful. I try a simple raw one, and it's a success
This one sounds simpler than other gazpacho recipes I've come upon. I was wondering as well if it would work with 'regular' toms but I see that you've already tried it. On my 'to make list' as soon as I get settled in my new (very sunny) kitchen. 
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