Instructions: Coarsely chop the tomatoes, cilantro, bell peppers, onion, cucumbers, thyme and garlic. Place them in a food processor and pulse while adding the vinegar and olive oil. You may need to do this in two batches. Process until the ingredients are very finely diced, but not smooth. Add salt and pepper to taste. Chill the gazpacho overnight.

Peel and pit the avocado and cut it into slices. Divide the gazpacho among serving bowls and garnish the top with the avocado slices.

This recipe yields 6 servings.

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