Gazpacho Latino

Serves 4-6

1/2 cup cherry tomatoes, halved
1/2 cup cucumber, peeled, seeded, sliced into half moons
1/2 cup green bell pepper, cored, julienne
1/2 cup yellow bell pepper, cored, julienne
1/2 cup red onion, julienne

Vinaigrette: 1/4 cup Spanish sherry vinegar;  3 tbsp. chicken stock; 1/2 tsp. Dijon mustard; 2-3 small garlic cloves; 1 Serrano, seeded, deveined; 1/2-3/4 cups Spanish extra virgin olive oil; Kosher salt and freshly ground black pepper

Garnish: 1 hard boiled egg in wedges; 1 avocado in balls; 1 cup croutons.

Make vinaigrette in the blender and process to combine flavors. Season and taste.

Combine all of the vegetables in a bowl and toss with the vinaigrette to coat well. Refrigerate for at least 30 minutes to one hour to allow flavors to blend.

Garnish and add freshly ground black pepper right before serving.