Instructions: Peel cucumber. Cut a few thin slices from cucumber and onion; reserve for garnish.

Finely chop remaining cucumber and onion; chop avocado. Combine cucumber, onion, avocado, oregano, olive oil, and vinegar in a serving bowl. Stir in tomato juice. Top with reserved cucumber and onion slices; then cover and refrigerate until cold.

To serve, place 2 or 3 ice cubes in each individual bowl; ladle soup into bowls over ice. Serve with lime wedges.

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