In a blender, combine the tomatoes, basil, garlic, cucumbers, celery, red and yellow peppers, red onions, olive oil, lemon juice, tomato paste and some salt and pepper. Add 1/4 cup water and whizz until smooth.
Dry fry the chorizo.
Pour the gazpacho into glasses and drizzle with olive oil. Garnish each glass with 2 or 3 slices chorizo, a slice of avocado and a sprig of basil.