To make the croutons: chop bread into small squares, drizzle with oil (try hazelnut-infused oil if you have!) and toast it in the oven until crispy. Slice the avocado and set aside.
Pour the gazpacho into a soup bowl and add the shrimp, avocado slices, croutons and basil. Season with salt & pepper and a drizzle of olive oil. Enjoy!
Average estimated amount for one serving