Light and Fresh Mexican Gazpacho

Name: Light and Fresh Mexican Gazpacho
Total time: 360 min
Yield: 10 份量
Ingredients: 2 (32 ounce) bottles tomato and clam juice cocktail; 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail; ⅓ cup red wine vinegar; ⅓ cup lemon juice; 1 (12 ounce) bottle hot pepper sauce; 4 stalks celery, diced; 4 small avocados, peeled, pitted, and diced; 3 red bell peppers, diced; 3 yellow bell peppers, diced; 2 cucumbers, chopped; 1 bunch green onions, diced; 1 bunch fresh cilantro, chopped; 3 cloves garlic, minced, or more to taste; 1 tablespoon garlic powder

成本 $15, 保存 $20

來源: Recommended by CookPal

360 分鐘
10 份量
$15

Light and Fresh Mexican Gazpacho

成本 $15, 保存 $20

來源: Recommended by CookPal

360 分鐘
10 份量
$15

食材

Liquid Ingredients
- 2 (32 ounce) bottles tomato and clam juice cocktail
- 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
- ⅓ cup red wine vinegar
- ⅓ cup lemon juice
- 1 (12 ounce) bottle hot pepper sauce
Vegetables
- 4 stalks celery, diced
- 4 small avocados, peeled, pitted, and diced
- 3 red bell peppers, diced
- 3 yellow bell peppers, diced
- 2 cucumbers, chopped
- 1 bunch green onions, diced
- 1 bunch fresh cilantro, chopped
Seasonings
- 3 cloves garlic, minced, or more to taste
- 1 tablespoon garlic powder

步驟

Combine all the ingredients including juices, vegetables, and seasonings in a large nonreactive bowl.

Refrigerate for at least 6 hours to blend flavors.

營養成分

每份

🔥

285

卡路里

6
蛋白質
45
碳水化合物
11
脂肪

💡 Serve with small shrimp to turn this dish into a main course.Pair the gazpacho with crispy tortilla chips on the side for added texture.Store leftovers in an airtight container and refrigerate for up to one week.Adjust the hot pepper sauce based on personal tolerance to spice.