1. In a blender, mix the bell peppers and onions. Add the cucumber and blend. Add the lime juice, hot pepper sauce, and tomato coulis. Season with salt and pepper and blend for 1 minute. Refrigerate until serving time.2. In a bowl, mix the grated courgette and celery with the orange zest. Season lightly and mix.3. Serve the gazpacho in glasses, garnished with the courgette and celery mixture with orange.