Clean and prep all your veggies and roughly chop each one. Add the cucumber, avocado, lime juice, vegetable stock, jalapeño, green onion, salt, cumin, chili powder and pepper to the jar of a blender. Blend until pureed. If the mixture is too thick, you can add more vegetable stock until you reach your desired consistency.

Chill in the refrigerator for a least 30 minutes.

For the spicy croutons... Cut bread into small bite sized pieces. Place in a 450˚ oven for 10 minutes.

Melt butter and add chili powder, cumin, crushed Mexican oregano and salt.

Remove croutons from oven and drizzle with butter mixture and toss to coat.

Put croutons back into the oven for an additional 5 minutes.

Remove from oven and let cool.

When you are ready to serve the gazpacho, place the soup in small bowls, drizzle with a little extra virgin olive oil and top with spicy croutons, diced tomatoes and crumbled queso fresco.