Gazpacho Verde

Rinse and dry the produce. Zest lime and set aside. Pick cilantro leaves and add half to the blender. Trim, deseed, and add half of the jalapeño to the blender. Core the apple, and roughly chop. Roughly chop the cucumber. Peel 1 shallot and halve. Add the apple, cucumber, 1 shallot, and the garlic to the blender. Remove the rough outer husks from the tomatillos. Discard the husks and add the tomatillos to the blender.

Cut the avocado in half, removing the pit, and roughly chop. Add half to the blender and reserve half for the avocado toast. Juice the lime into the blender and add vinegar along with 1/2 tsp of salt. Blend until smooth.

Pour the gazpacho into 2 bowls and put them into the refrigerator to chill.

Turn on the broiler to high. Slice the ciabatta bread and brush each piece with 1 tsp of oil. Sprinkle with salt and bake until crisp, watching carefully so it doesn't burn. Mash the avocado on top of the toast when it is finished and season with salt.

Put a medium skillet over medium-high heat and add 3 tbsp oil to cover the bottom of the pan. Peel and thinly slice the remaining shallot. In a small bowl, toss the shallot with cornstarch. Once the oil is hot, add the shallots to the skillet and cook, stirring occasionally, until crispy, about 5 to 8 minutes. Transfer to a paper towel lined plate and season with salt.

Remove the bowls of gazpacho from the refrigerator and top with crispy shallots, lime zest and remaining cilantro leaves. Serve with the ciabatta bread and avocado.