Hard

Light and Fresh Mexican Gazpacho

Name: Light and Fresh Mexican Gazpacho
Prep time: 24 min
Cook time: 27 min
Total time: 51 min
Yield: 4 servings
Ingredients: 2 , 32 ounce; 1 , 46 fluid ounce; 4 stalks celery , diced; 4 small avocados , peeled, pitted, and diced; 3 reds bell peppers , diced; 3 yellows bell peppers , diced; 2 cucumbers , chopped; 1 , 12 ounce; 1 bunch green onions , diced; 1 bunch fresh cilantro , chopped; 0.5 reds onion , diced; 0.33 cups red wine vinegar; 0.33 cups lemon juice; 3 cloves garlic , minced, or more to taste; 1 tablespoon garlic powder; salt and ground black pepper to taste

Total Time

51 min

24m prep · 27m cook

Servings

4 people

Rating

—

Difficulty

Hard

2 views

🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free

I got this light and fresh Mexican gazpacho recipe from a coworker in 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 it love it! You can add small shrimp to make this a main course or serve it as a light lunch or appetizer. It keeps refrigerated for one week.

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Ingredients

2 , 32 ounce
1 , 46 fluid ounce
4 stalks celery , diced
4 small avocados , peeled, pitted, and diced
3 reds bell peppers , diced
3 yellows bell peppers , diced
2 cucumbers , chopped
1 , 12 ounce
1 bunch green onions , diced
1 bunch fresh cilantro , chopped
0.5 reds onion , diced
0.33 cups red wine vinegar
0.33 cups lemon juice
3 cloves garlic , minced, or more to taste
1 tablespoon garlic powder
salt and ground black pepper to taste

Instructions

1

Combine tomato and claim juice cocktail, tomato-vegetable juice cocktail, celery, avocados, bell peppers, cucumbers, hot pepper sauce, green onions, cilantro, red onion, red wine vinegar, lemon juice, minced garlic, and garlic powder in a large nonreactive bowl; season with salt and black pepper. Refrigerate to blend flavors, at least 6 hours.