Place all the gazpacho ingredients in a food processor and blend until smooth. If it is not a pouring consistency, add a little water. Chill in the refrigerator.
Cut day-old bread into cubes, approximately 1-inch thick. Chop peppadews and fresh coriander to form a paste. Mix with olive oil. Coat the cubes with the mixture. Bake in the oven at 350 degrees F until crisp (be sure to toss the croutons regularly to avoid burning them).
Pour the soup into chilled bowls and garnish with the croutons to serve.
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.