Light and Fresh Mexican Gazpacho

Ingredients

• 2 bottles tomato and clam juice cocktail , 32 ounce
• 1 bottle tomato-vegetable juice cocktail , 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 bottle hot pepper sauce , 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. 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.