Cindy Mushet garnishes this ultra-fresh and simple Gazpacho soup with some of Helene Beck’s Kaffir lime leaves.

2 cups tomato juice
3 tomatoes, cored, seeded, and chopped
1 red and/or yellow sweet pepper, seeded and chopped
1/2 of a medium red onion, chopped
1/2 of a cucumber, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
1 clove garlic, minced
1/3–1/2 cup freshly squeezed lime juice
2 Tbsp. snipped fresh cilantro
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1 ripe avocado, halved, seeded, peeled, and chopped Cilantro leaves
Bottled hot pepper sauce (optional)

1. In a large glass or nonreactive bowl combine tomato juice, tomatoes, sweet pepper, onion, cucumber, jalapeño pepper, garlic, lime juice, 2 tablespoons cilantro, black pepper, and salt. Season to taste with additional pepper and salt. Cover and chill at least 4 hours or up to 24 hours. Stir before serving.

2. To serve, ladle soup into shallow glasses. Top with avocado; garnish with cilantro leaves. Serve with hot pepper sauce, if desired. Makes 6 to 8 appetizer servings.