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Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Combine the tomatoes, garlic, onion, olive oil, vinegar, chipotle, water and salt in a blender and blend until smooth. Strain through a medium strainer into a bowl. Taste and adjust salt. Thin out as desired with ice water. Chill for several hours.
Ladle the cold soup into bowls and garnish with a spoonful each diced avocado and diced cucumber (seasoned with salt if desired). Sprinkle with cilantro or basil (or both) and serve.