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Light and Fresh Mexican Gazpacho
Light and Fresh Mexican Gazpacho
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Prep Time:
60 minutes
Total Time:
420 minutes
Spicy gazpacho packed with cucumbers, avocados, peppers, and cilantro in a refreshing tomato broth. Top with shrimp for a hearty meal or enjoy solo for a refreshing dish.
Ingredients:
  • 1 bunch green onions, diced
  • 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
  • 0.5 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®)
  • 0.33333334326744 cup red wine vinegar
  • 0.33333334326744 cup lemon juice
  • 3 cloves garlic, minced, or more to taste
  • 1 tablespoon garlic powder
  • salt and ground black pepper to taste
Instructions:
  • In a large nonreactive bowl, mix together celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and clam juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder. Season with salt and black pepper, then refrigerate for at least 6 hours to let the flavors meld.

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