Begin by roughly chopping the cucumber, de-seeding the jalapeño, opening the avocado, and juicing the lemons.
It is not necessary to chop the herbs since the blender will break them apart.
Add all of the ingredients to a high-powered blender.
Blend all of the ingredients until creamy and smooth, at least 30 seconds.
Taste and adjust level of salt if necessary.
If the gazpacho seems too thick, feel free to add a small amount of extra water.
Once blended, put the gazpacho in the fridge for 10-15 minutes, or until chilled through.
Pour the gazpacho into bowls and garnish with more cilantro or chives or dill!