Avocado gazpacho

These days in Spain, chefs are being fanciful with their gazpachos. This has the tangy flavor of traditional gazpacho andaluz but a creamy texture. 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. 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. Yield: Serves four Advance preparation: This will keep for a day in the refrigerator.