Add water, avocado, cucumber, garlic, red onion, lime juice, vinegar, oil, sriracha, salt, and ice to a high-speed blender. Puree.
Add more salt, sriracha, lime juice or vinegar to taste. I added an extra tsp of sriracha but it depends on how much heat you want. If you'd like the soup colder, add a couple more ice cubes. Blend.
Pour into bowls and add desired topping options.
Store in the refrigerator for up to 3 days. Can also be frozen.
* If you are following AIP and are in the elimination phase, the ingredients marked with an asterisk should be avoided.This recipe is adapted from the Green Goddess Gazpacho recipe in the Oh She Glows for Dinner cookbook by Angela Liddon.