Cucumber and Avocado Gazpacho

1 green pepper (chili or green bell)

2 cucumbers, peeled, halved, seeded, and cut into chunks

2 ripe avocados, cut into 1-inch chunks

1/2 bunch chopped fresh cilantro

1/2 cup extra-virgin olive oil; more for serving

1 1/2 Tbsp. lemon juice

1 large clove garlic, minced

Kosher salt and freshly ground black pepper

Roast the green pepper over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put the chile in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skin, then split open. Remove the stem, seeds, and ribs, and coarsely chop.

In a blender, combine the green pepper, cucumbers, avocados, cilantro, 1/4 cup of the oil, the lemon juice, garlic, 1 tsp. salt, 1/4 tsp. pepper, and 3/4 cup water. Blend until smooth. Cover and refrigerate until very cold, at least 2 hours and up to 2 days.

Adjust amount of jalapeno or other spicy pepper to taste, or you can use a green bell pepper and adjust heat with your prefered hot sauce.