Gazpacho

What you need:
2 very large, ripe tomatoes, diced
1/2 c. chopped green bell pepper
2 cloves minced garlic
1/8 t. black pepper
3 T. fresh lemon juice
1 sprig each: fresh parsley, thyme, rosemary
3 sliced green onions
1/2 c. diced cucumber
1 c. tomato juice
pinch salt
1/4 c. fresh corn kernels
1/4 c. diced zucchini
1/2 c. chopped avocado
pinch nutmeg
good olive oil to drizzle

What you do:
Put all ingredients in blender EXCEPT: avocado and corn. Blend to the consistency you prefer. Chill at least 1 hour.
Pour into serving bowls and sprinkle with avocado and corn. Drizzle with olive oil.

Helpful tips:
Don't chop the avocado until you're almost ready to use. It browns quickly. Sprinkle it with a little lemon juice and cover tightly until serving time.
Cold-pressed, extra virgin olive oils seem to taste best.
If you have the time, put a dried lemon peel (or lemon thyme sprig) into a jar with your olive oil and allow to rest for several days or weeks. The oil slowly absorbs the wonderful flavor.