Pour the chilled tomato juice into a large bowl and stir in the cilantro, garlic, green onions, jalapeno, cumin and lime juice. Season to taste with salt and more lime juice if necessary. Stir in the avocado. Chill. Divide the soup into bowls, garnishing each serving with a teaspoon of cilantro and a tablespoon of shredded Nappa cabbage. Recipes featured at Melissas Specialty foods http://www.melissas.com Sept 1998: number of servings not listed; pats guesses. Recipe by: Deborah Madison Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Sep 02, 1998,
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