Name: Light and Fresh Mexican Gazpacho
Prep time: 1 h
Cook time: 1 h
Yield: 10
Ingredients: Celery, diced - 4 stalks; Red bell peppers, diced - 3; Yellow bell peppers, diced - 3; Cucumbers, chopped - 2; Avocados - peeled, pitted, and diced - 4 small; Fresh cilantro, chopped - 1 bunch; Green onions, diced - 1 bunch; Red onion, diced - ½; Tomato-vegetable juice cocktail (such as V8®) - 1 (46 fluid ounce) bottle; Tomato and clam juice cocktail - 2 (32 ounce) bottles; Hot pepper sauce (such as Cholula®) - 1 (12 ounce) bottle; Red wine vinegar - ⅓ cup; Lemon juice - ⅓ cup; Garlic, minced, or more to taste - 3 cloves; Garlic powder - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Ingredients for - Light and Fresh Mexican Gazpacho

1. Celery, diced 4 stalks

2. Red bell peppers, diced 3

3. Yellow bell peppers, diced 3

4. Cucumbers, chopped 2

5. Avocados - peeled, pitted, and diced 4 small

6. Fresh cilantro, chopped 1 bunch

7. Green onions, diced 1 bunch

8. Red onion, diced ½

9. Tomato-vegetable juice cocktail (such as V8®) 1 (46 fluid ounce) bottle

10. Tomato and clam juice cocktail 2 (32 ounce) bottles

11. Hot pepper sauce (such as Cholula®) 1 (12 ounce) bottle

12. Red wine vinegar ⅓ cup

13. Lemon juice ⅓ cup

14. Garlic, minced, or more to taste 3 cloves

15. Garlic powder 1 tablespoon

16. Salt and ground black pepper to taste 1 tablespoon

How to cook deliciously - Light and Fresh Mexican Gazpacho

1 . Stage

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.