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Light and Fresh Mexican Gazpacho

Light and Fresh Mexican Gazpacho

  • Prep

    1 h
  • Ready In

    7 h
themamacurd

themamacurd

I got this recipe from a coworker from 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 this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2005 mg
  • 80%

Based on a 2,000 calorie diet

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Directions

  1. 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 wine 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.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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