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Light and Fresh Mexican Gazpacho

5

420 min

Light and Fresh Mexican Gazpacho

Light and Fresh Mexican Gazpacho Photo 1

Time

420 min

Serving

10 persons

Calories

285

Rating

5.00★ (7)

Cuisine

Mexican
Author: Victoria Buriak
I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.

Ingredients

  • stalks celery: 4 piece (diced)
  • red bell peppers: 3 piece (diced)
  • yellow bell peppers: 3 piece (diced)
  • cucumbers: 2 piece (chopped)
  • avocados - peeled, pitted, and: 4 piece (diced)
  • bunch fresh cilantro: 1 piece (chopped)
  • bunch green onions: 1 piece (diced)
  • red onion: 0.5 piece (diced)
  • tomato-vegetable juice cocktail (such as V8®): 1 bottle (46 fluid ounce bottle)
  • tomato and clam juice cocktail: 2 bottles (32 ounce bottles)
  • hot pepper sauce (such as Cholula®): 1 bottle (12 ounce bottle)
  • red wine vinegar: 0.33333 cup
  • lemon juice: 0.33333 cup
  • garlic: 3 clove (minced, to taste)
  • garlic powder: 1 Tbsp
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Light and Fresh Mexican Gazpacho Photo 21
  1. 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.
    Light and Fresh Mexican Gazpacho Photo 2

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