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Chilled Tomato Soup with Shredded Cabbage
By Chef Deborah Madison


4 cups Tomato Juice chilled 
1/2 cup Cilantro leaves minced 
1 clove Minced Garlic 
2 Organic Green Onions finely chopped 
1 tablespoon Jalapeno Chile Chile 
1/4 teaspoon Cumin ground 
1/4 cup Lemon Juice (use Lime Juice) 
Salt to taste 
1 Organic Avocado peeled pitted and diced 
2/3 cup Napa Cabbage shredded 


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 Napa Cabbage.