Chipotle Gazpacho | Recipe Cart | Recipe Cart

Ingredients

• 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