Preheat oven to 200C/400F/Gas 6 and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat. Set aside.

Place the chickpeas in a medium bowl and toss with one tablespoon of olive oil, ground cumin, and smoked paprika. Season with salt and black pepper, to taste.

Spread the seasoned chickpeas onto the prepared baking sheet and place in the preheated oven to roast until golden-brown and crispy, approximately 15-20 minutes. For more uniform results, turn the chickpeas or give the pan a good shake halfway through cooking.

Meanwhile, finely dice one-quarter of the red onion, bell pepper, and cucumber for garnish. Place in an airtight container and place in the refrigerator until serving.

Place the tomatoes, plus the remaining red onion, bell pepper, and cucumber in a food processor or high-powered blender. Add the garlic, water, red wine vinegar, two tablespoons of lemon juice, and fresh herbs. Season with salt and black pepper, to taste, and quickly pulse until the mixture is mostly smooth.

Transfer the gazpacho to a large glass or another non-reactive bowl. Cover and place in the refrigerator to chill for at least 30 minutes to overnight.

Once the chickpeas are golden and crispy, remove them from the oven and set them aside to cool. They will become crispier as they cool. Store in an airtight container until ready to serve.

Right before serving, dice the avocado and toss it with the remaining tablespoon of lemon juice to prevent browning. Set aside.

Before serving, taste the gazpacho and adjust the seasonings, as desired.

Transfer the chilled soup into individual serving bowls and top with some of the finely diced red onion, bell pepper, and cucumber.

Garnish with the crispy chickpeas, diced avocado, and sprigs of fresh herbs, if using. Enjoy!