Light and Fresh Mexican Gazpacho

A fresh cold soup with a hint of spiciness has plenty of colorful vegetables including cucumbers, avocados, red and yellow peppers, and cilantro in a tomato base. Add small shrimp to make a nice main course or eat as is for a light lunch or appetizer.

• Preparation Time: 60 mins
• Total Time: 60 mins
• Calories: 285 Calories

Ingredients

• salt and ground black pepper to taste
• 1 tablespoon garlic powder
• 1 bunch fresh cilantro, chopped
• 4 stalks celery, diced
• 1 bunch green onions, diced
• 3 cloves garlic, minced, or more to taste
• 2 cucumbers, chopped
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
• 3 red bell peppers, diced
• 3 yellow bell peppers, diced
• 4 small avocados - peeled, pitted, and diced
• 2 (32 ounce) bottles tomato and clam juice cocktail
• 1 (12 ounce) bottle hot pepper sauce (such as Cholula®)
• 0.5 red onion, diced
• 0.33333334326744 cup lemon juice
• 0.33333334326744 cup red wine vinegar

Recipe Instructions

Step 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.