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.
Ladle gazpacho into bowl and garnish each serving with paprika infused olive oil, fresh micro greens and diced mango.
Recipe courtesy of Chef Mark G Harmer, Tapa Toro, Orlando, FL