Gazpacho W/ Avocado

• 1 large ripe avocado, about 6 or 7 ounces
• 1 1/2 pounds ripe tomatoes, cored and peeled
• 2 to 4 garlic cloves, to taste
• 2 heaped tablespoons coarsely chopped red or white onion, soaked for five minutes in cold water, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste)
• 1/2 to 1 teaspoon sweet paprika (to taste)
• 1/2 to 1 cup ice water, depending on how thick you want your soup to be
• Salt and freshly ground pepper
• Garnishes (optional)
• 1/2 cup finely chopped cucumber (more to taste)
• 1/2 cup finely chopped tomato (more to taste)
• 1/4 cup chopped fresh basil or parsley, or fresh basil or parsley leaves
• 1/2 cup finely chopped green pepper
• 1/2 cup small croutons
• 1 hard-boiled egg, finely chopped

1. 1. Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
2. 2. Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

avocado, tomatoes, garlic, red or, extra virgin olive oil, sherry vinegar, sweet paprika, water, salt, cucumber, tomato, fresh basil, green pepper, croutons, egg

Taken from www.epicurious.com/recipes/member/views/gazpacho-w-avocado-50032959 (may not work)