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 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

Preparation

  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. Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.