Avocado Gazpacho

4 ripe avocados
1 green bell pepper
4 tomatillos
1 bunch of cilantro
6 oz english cucumber
1 rib of celery
6 oz of baguette
½ cup lime juice
4 oz red onion
2 garlic cloves
1 cup water
2 cups olive oil

De-seed poblano and green bell pepper and medium dice.  Medium dice the avocados, tomatillos, cucumber, celery, baguette, and red onion.  Mix all diced ingredients together and set aside. 

In a blender and in 2 batches, puree the mixed diced ingredients with half the lime juice, half the water and half the olive oil. 

Puree all ingredients until smooth.  Add salt to taste.  Garnish with diced avocado, chopped cilantro and olive oil.

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