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.
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