Roast the red pepper, long skinny pepper and jalapeno on the grill.  Put in plastic bag to steam for 10 minutes. Then remove charred skin, core and remove seeds. Use 1/2 of jalapeno or more depending on taste. Set aside about 1/4 cup of red pepper for garnish.

Quarter tomatoes and remove seeds by hand, draining seed pods in collander over a bowl to catch juices.  (Hey, save the seeds in an envelope to grow tomato plants next year.)   Half the cucumbers lengthwise and remove the seeds with a spoon.  Set aside one quarter of a cucumber for the garnish.

Process ingedients in two batches.  Place 2 cloves of garlic in food processor and process until minced. Add 1/2 of all ingredients -  seeded tomatoes, seeded cucumber, seeded peppers, onion to food processor and process into a puree.  Repeat process with second batch. Add olive oil, balsamic vinegar, salt and cumin to second batch and process until mixed.

Combine batches together into large pot or bowl along with juice drained from seeds and stir. Taste for seasoning with more salt.  Refrigerate until ready to serve. Allow the flavors to marinade at least 2 hours and preferably overnight.

Just before serving, coarsely chop reserved red pepper, cucumber and cilantro.  Cube avocado. Toast Croutons. Ladle gazpacho into bowls, top with garnishes.  Serve.