Easy Summer Gazpacho

6 On-the-Vine Tomatoes, cored, seeded, and chopped
1 cup cucumber, peeled, seeded, and chopped
2 tsp Aunt Angie's Balsamic Vinegar of Modena
2 tsp Vera Jane's Extra-Virgin Olive Oil
1 tsp lemon juice
Salt and freshly ground black pepper to taste
1 avocado, chopped
1 sprig fresh dill, chopped
Grated Piave Vecchio cheese

Core tomatoes. Cut a crosshatch over top of tomato, then hold over sink and squeeze — most of the seeds will come out. Chop into chunks. Purée in blender with other ingredients until smooth. Serve cold, garnished with chopped avocado, dill, and grated Piave Vecchio.

Allergy Warning: Contains milk