Late Summer Gazpacho with Hatch Chiles

Name: Late Summer Gazpacho with Hatch Chiles
Ingredients: 2 shallots, roughly chopped; 1 red onion, roughly chopped; 1 large seedless cucumber, cut into chunks; 1 medium bulb fennel, trimmed, cored and cut into 1-inch pieces; 1 mild Hatch pepper or jalapeno, stemmed, seeded and chopped; 8 large plum tomatoes, cored, seeded and cut into 1-inch pieces; 2 thin slices slightly dry white bread, crusts trimmed, ripped into chunks; 3 cups tomato or vegetable juice (such as V8); 3 tablespoons extra-virgin olive oil (break out the good stuff for this recipe), plus extra for drizzling; 2 tablespoons sherry vinegar; Kosher or coarse salt and freshly ground pepper; 1 zucchini, diced small; 1 red bell pepper, cored, seeded and diced small; Diced avocado and lime wedges, for serving, optional