Gazpacho “Pousse-Café”

For soup:
4 cups tomato juice
1 onion, minced
1 green bell pepper, minced
1 cucumber, chopped
2 cups chopped heirloom tomatoes
2 green onions, chopped
1 clove garlic, minced
3 Tbsps. fresh lime juice
2 Tbsps. red wine vinegar
1/4 cup chopped fresh cilantro
1 tsp. white sugar
salt and pepper to taste

For bottom layer avocado cream:
2 avocados
¼ cup crème fresh
1 tsp. lime juice

For garnish:
roasted corn
roasted red pepper
scallion
chive straws

1.    In blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, cilantro, sugar, salt and pepper. Blend until well combined but still slightly chunky.
2.    Chill at least 2 hours before serving.
3.    For bottom layer: In blender or food processor puree together all ingredients.
4.    Garnish with roasted corn, roasted red pepper, scallions and chive straws.