Mix together the green pepper, avocados, apple, cucumber, breadcrumbs, garlic, vinegar and oil in a large bowl. Season generously. Liquidise in batches with a little of the water at a time, transferring each batch to another bowl.
Chill in the refrigerator for at least 4 hours. Loosen the soup with a little more water if necessary when serving and adjust the seasoning. Top with ice cubes and the garnish.
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.