Take the avocado pulp and discard the skin and seed. Place the pulp in a bowl; add a teaspoon of salt, the yogurts, the garlic, the oil and the vinegar. Blend until you get a homogeneous texture. Place in the fridge to cool down.
Wash the cucumber under tap water. Dry and cut 4 thin slices. Cut the rest in small dices leaving the seeds away and reserve.
Wash the tomato under tap water, cut in half and discard the heart and seeds. Cut the rest into small dices and reserve.
Wash the green pepper under tap water, cut and discard the seeds and whites. Cut the rest in dices and reserve.
Place all veggies in a bowl and sprinkle some salt and black ground pepper.
When the Avocado gazpacho is cold, pour in glasses, decorate with the slice and dices and enjoy it!
Maybe you can add a bit more of extra virgin olive oil or a bit of water to get a finer texture if you dont like it too creamy.
Dont let the gazpacho stay in the fridge for more than 3 hours, it could turn brown (avocado oxidizes).