Source: Cafe Terra Cotta, Tucson, Arizona
1 (46 ounce) can tomato juice
1/3 bunch fresh cilantro
1 cucumber, peeled and seeded
1/3 bunch fresh green onions
2 serrano peppers with seeds (remove seeds
if you don't want the soup to be hot)
1/3 tablespoon salt
Puree all in blender and chill.
1/4 cup avocado, diced
1/4 cup diced Roma tomatoes
1/4 cup peeled, seeded, and diced cucumbers
1/4 cup diced red onions
1/4 cup diced green onions
Layer all ingredients in 2-inch PVC pipe. Pack tightly. Place in center of bowl. Fill bowl with chilled gazpacho. Remove pipe by pressing lightly on tower. Garnish with a sprig of fresh cilantro.