This cold gazpacho is a perfect lunch on a warm summer day.
Put the tomatoes, cucumber, peppers, chilli, onion, garlic, tomato juice and apple cider vinegar in a blender and mix.
Taste with salt & pepper until desired taste.
Add 1 slice of white bread and the olive oil to the blender and mix again.
Pour the gazpacho into a bowl and let chill in the refrigerator.
While the gazpacho is getting cold, fry the remaining 2 slices of bread in a dry skillet until they are toasted and crispy. Cut them into small bits.
Peel and cut the avocado into small pieces.
Serve the gazpacho and top with the toasted bread and avocado.
Nicks Gazpacho https://www.witholle.com/cook/nicks-gazpacho/