Light and Fresh Mexican Gazpacho recipe
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Ingredients
- 4 stalks celery, diced 3 red bell peppers, diced 3 yellow bell peppers, diced 2 cucumbers, chopped 4 small avocados - peeled, pitted, and diced 1 bunch fresh cilantro, chopped 1 bunch green onions, diced ½ red onion, diced 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®) 2 (32 ounce) bottles tomato and clam juice cocktail 1 (12 ounce) bottle hot pepper sauce (such as Cholula®) ⅓ cup red wine vinegar ⅓ cup lemon juice 3 cloves garlic, minced, or more to taste 1 tablespoon garlic powder salt and ground black pepper to taste
Nutrition Info
- 284.6 caloriescarbohydrate: 44.7 gcholesterol: : -fat: 10.5 gfiber: 9.1 gprotein: 5.8 gsaturatedFat: 1.5 gservingSize: -sodium: 1966.5 mgsugar: 16 gtransFat: : -unsaturatedFat: : -
Directions Light and Fresh Mexican Gazpacho
Directions
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Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.