Chipotle Gazpacho

• 2 slices red or white onion
• 2 pounds ripe tomatoes
• 2 to 3 garlic cloves, to taste
• 1/4 cup extra virgin olive oil
• 1 to 2 tablespoons sherry vinegar or wine vinegar (to taste), plus a little extra for the onion
• 1 to 2 canned chipotles in adobo (to taste)
• 1/2 to 1 cup ice water, depending on how thick you want your soup to be
• Salt to taste
• 1 avocado, cut in small dice
• 1/2 cup cucumber, cut in fine dice
• Torn or slivered fresh basil or chopped cilantro

1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar.
2. Let sit for 5 minutes while you prepare the remaining ingredients.
3. Drain and rinse with cold water.
4. Cut in half or into smaller pieces.
5. Combine the tomatoes, garlic, onion, olive oil, vinegar, chipotle, water and salt in a blender and blend until smooth.
6. Strain through a medium strainer into a bowl.
7. Taste and adjust salt.
8. Thin out as desired with ice water.
9. Chill for several hours.
10. Ladle the cold soup into bowls and garnish with a spoonful each diced avocado and diced cucumber (seasoned with salt if desired).
11. Sprinkle with cilantro or basil (or both) and serve.

red, tomatoes, garlic, extra virgin olive oil, sherry vinegar, chipotles, water, salt, avocado, cucumber, basil

Taken from cooking.nytimes.com/recipes/1014950 (may not work)