Print: Light and Fresh Mexican Gazpacho

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.

Prep

24 min

Cook

27 min

Servings

Difficulty

Hard

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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/light-and-fresh-mexican-gazpacho