light and fresh mexican gazpacho

Ingredients

• Servings: 10
• 4 stalks celery, diced
• 3 red bell peppers, diced
• 3 yellow bell peppers, diced
• 2 cucumbers, chopped
• 4 small avocados - peeled, pitted, and diced
• 1 bunch fresh cilantro, chopped
• 1 bunch green onions, diced
• 1/2 red onion, diced
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as v8®)
• 2 (32 ounce) bottles tomato and clam juice cocktail
• 1 (12 ounce) bottle hot pepper sauce (such as cholula®)
• 1/3 cup red vinegar
• 1/3 cup lemon juice
• 3 cloves garlic, minced, or more to taste
• 1 tablespoon garlic powder
• salt and ground black pepper to taste

Recipe

Ready Time: 7 hrs


• 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 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.