Preheat oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Throughly rinse produce and pat dry. Remove ends of cucumber and cut into 1" dice. Remove ends, membrane, and seeds of red bell pepper and roughly chop. Halve plum tomatoes. Quarter shallot and very thinly slice a few half-rounds for garnish. Quarter garlic cloves. Halve avocado, remove the pit and slice lengthwise in the shell. Stem basil, stack leaves and roll into a cylinder, slice across the length of the roll creating very thin strips (chiffonade).

In a blender or food processor, pulse the garlic, shallot (aside from the half moons for garnish), tomatoes, cucumber, and bell pepper until they're mostly minced with a few chunks. Add the tomato juice, white wine vinegar, and 3 Tbsp. olive oil and blend until smooth with a few vegetable chunks. You can add more olive oil as needed for viscosity. Add salt and pepper (we recommend at least 1.5 tsp. salt and 1 tsp. pepper). Store in refrigerator to chill for at least 20 minutes before serving.

Place bread slices on the prepared baking sheet. Brush lightly with olive oil and toast in the oven for 2-4 minutes or until desired crispness and warmth is achieved. You may also use a toaster for this step.

Using a spoon, scoop the avocado meat out of the shell and onto the bread slices. Add a pinch of salt and pepper and a light drizzle of olive oil, and then, using a fork, mash the avocado and spices into the bread until the avocado reaches a creamy consistency with just a few chunks. For an artful presentation, you can also add slices of avocado atop the smashed avocado. Top with microgreens and a few basil ribbons.

Ladle the chilled Gazpacho into a bowl. Garnish with remaining basil and shallot half-moons. Drizzle gazpacho with a bit of olive oil. Place a tartine next to the gazpacho. A crack of fresh black pepper works well atop both the tartines and soup.