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Friday, January 15, 2016

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.

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