4 cups chilled tomato juice
½ cup minced coriander
1 garlic clove, minced
2 green onions, finely chopped
½ cucumber, peeled, seeded and chopped
½ cup sliced black olives
¼ cup fresh lime juice
¼ teaspoon ground cumin
300g SALSA PICANTE (Mild or Medium)
salt and freshly ground pepper
1 avocado, diced
Pour tomato juice into a large bowl and stir in minced coriander, garlic, onions, cucumber, olives, lime juice, cumin and salsa. Season to taste with salt and pepper. Chill. Ladle the soup into 4 chilled bowls and garnish with avocado and coriander sprigs. Serve additional lime wedges on the side.
Soup can be made a day ahead and refrigerated. Garnish just before serving.
Other raw ingredients for the soup could include chopped celery, capsicum, tomatoes and minced chillies. A poached, cubed chicken breast can also be added for a more substantial version. Also nice with GREEN JALAPENO CHILLI SAUCE
Pack a container of this soup in an esky as part of a picnic menu. Garnish just before serving.