Preheat the oven to 425°F. Place the tomatoes, zucchini, garlic, onion, and stemmed jalapeño in a large cast iron skillet (we used a 15-inch skillet you could also use two smaller skillets or a sheet pan). Drizzle the vegetables with the avocado oil. Transfer to the oven and roast for 25 minutes. Turn the broiler to high and roast for 5 minutes until a char starts to form.
Transfer the vegetables to a blender and puree until smooth. Pulse in the broth, olive oil, and red wine vinegar. Season with the salt and pepper to taste. Chill for at least 8 hours.
Divide the gazpacho among bowls and top with sliced cucumber, sliced jalapeño and cilantro. Serve immediately.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.