Late Summer Gazpacho with Hatch Chiles

Deselect All

2 shallots, roughly chopped

1 red onion, roughly chopped

1 large seedless cucumber, cut into chunks

1 medium bulb fennel, trimmed, cored and cut into 1-inch pieces 

1 mild Hatch pepper or jalapeno, stemmed, seeded and chopped

8 large plum tomatoes, cored, seeded and cut into 1-inch pieces

2 thin slices slightly dry white bread, crusts trimmed, ripped into chunks

3 cups tomato or vegetable juice (such as V8)

3 tablespoons extra-virgin olive oil (break out the good stuff for this recipe), plus extra for drizzling 

2 tablespoons sherry vinegar

Kosher or coarse salt and freshly ground pepper

1 zucchini, diced small

1 red bell pepper, cored, seeded and diced small

Diced avocado and lime wedges, for serving, optional