Coarsely chop the cucumber, tomatoes and bell pepper. Combine with the lemon juice, oils and minced garlic.
Puree in batches in a blender or food processor until just blended, but still slightly chunky. (I used an immersion blender.)
Pour into a non-reactive bowl. Stir in the chopped cilantro, season with salt and freshly ground black pepper to taste.
Cover and refrigerate for at least 1 hour—or up to 8 hours.
Combine all of the ingredients for the relish in a non-reactive bowl. Season with salt and freshly ground black pepper.
Finish with a drizzle of avocado oil. Fold gently to combine.
Add a healthy spoonful to the top of your soup as garnish.
Tomatoes: Roma tomatoes are my favorite tomato for this recipe, but when I make this cold soup I use the ripest most flavorful variety of tomato that I can find.Cucumbers: English or Persian cucumbers are best in this recipe. If you use other cucumbers peel off the skin. How-to peel tomatoes: To peel the tomatoes, place them in a pot of boiling water for 1 minute, then transfer them to a bowl of cold water. The peel should then come off easily.This recipe has been reprinted here with permission from the author: Charlie Vollmar.Thanks, Charlie! ...not only for your permission but for inspiring us with your culinary talents.