Green Gazpacho

1. Put the cukes in a colander over a bowl and tosee with half of the salt. Let them sit for 30 minutes to draw out the juices. 2. Drain and rinse the cucumbers. Put them in food processer with 3/4 of the chopped bell pepper (save rest for garnish), 1/2 of the avocado (save rest for garnish), the onion, remaining salt and the pepper and puree. Transfer puree to a large bowl. 3. Add the croutons, garlic, and herbs to the same food processor bowl (no need to clean it). Process until the bread becomes crumbs and the herbs are fully chopped. Add the oil and the vinegar to the mixture and process briefly to thoroughly combine. 4. Add the bread mixture and 1 cup water to the cucumber puree and stir until well blended. Cover and refrigerate at least 2 hours or overnight. 5. Let come to a cool room temperature before serving. Taste for seasoning, adding salt and pepper if needed. Thin with a bit of water if too thick. Top with reserved bell pepper and avocado pieces. Drizzle with a small amount of olive oil.