Gazpacho with avocado and serrano 
Serves 4-6
Salad
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, peeled, seeded, sliced into half moons
1/2 cup green bell pepper, cored, julienne
1/2 cup yellow bell pepper, cored, julienne
1/2 cup red onion, julienne
Vinaigrette
1/4 cup Spanish Sherry vinegar
1/4 cup chicken stock
3-4 garlic cloves
1 Serrano chile pepper, seeded, deveined
1/2 tsp. Dijon
1/2-3/4 cups Spanish extra virgin olive oil
Kosher salt and freshly ground black pepper
Garnish
Hard boiled eggs, wedges
1 avocado in balls soaked in some of the vinaigrette
2 cups French bread cubes, toasted
Season bread with garlic-olive oil and salt and pepper and bake until crunchy on the outside but still soft on the inside.
Make vinaigrette in the blender and process to combine flavors. Season and taste.
Combine all of the vegetables in a bowl and toss with the vinaigrette to coat well. Refrigerate for at least 30 minutes to one hour to allow flavors to blend.
Garnish and add freshly ground black pepper right before serving.
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