Avocado Gazpacho

Ingredients

• 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
• freshly ground pepper
• 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

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