Blender Gazpacho With Celery Carrot Cucumber and Red Pepper

Ingredients

• 2 slices red or white onion
• 3/4 pound cucumber (such as 1 long European), peeled and coarsely chopped
• 1 1/2 pounds ripe tomatoes, quartered
• 1 medium carrot, peeled and coarsely chopped
• 2 sticks celery, coarsely chopped
• 1 medium size red pepper, coarsely chopped
• 2 large garlic cloves, halved, green germs removed
• 2 tablespoons sherry vinegar, plus a little extra for the onion
• 2 tablespoons extra virgin olive oil
• Salt to taste
• 1 cup ice water
• Chopped fresh tarragon or slivered fresh basil leaves for garnish

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