Peel and dice the cucumber (if you prefer, remove the seeds: cut the cucumber lenthwise and scoop out the seeds with a teaspoon).
Chop the pepper coarsely. Chop the jalapeño and remove the seeds and veins. Peel the avocado, remove the pit and chop coarsely. Peel and chop the apple. Peel the garlic. Chop the basil and parsley coarsely.
Place the cucumber, green pepper, jalapeño, avocado, apple, garlic, salt and pepper in a blender. Add 1/2 cup water and purée. Add the herbs and the vinegar and blend.
If choosing to do so, pass through the food mill and discard the solids. Taste and adjust for salt and add more if necessary.
With the motor running, slowly stream in the remaining oil, blending until emulsified. Taste the gazpacho and season with more salt and vinegar and olive oil as necessary (you want it to be a bit acidic).
Serve in bowls with a few drops of olive oil and a sprinkle of thinly sliced chives.