Light and Fresh Mexican Gazpacho

Light and Fresh Mexican Gazpacho

This light and fresh cold Mexican gazpacho soup recipe includes cucumbers, avocados, bell peppers, and cilantro in a tomato base with a hint of spiciness.

Preparation Time
60 mins
Total Time
60 mins
Calories
285 Calories

Recipe Instructions

Step 1
Combine tomato and claim juice cocktail, tomato-vegetable juice cocktail, celery, avocados, bell peppers, cucumbers, hot pepper sauce, green onions, cilantro, red onion, red wine vinegar, lemon juice, minced garlic, and garlic powder in a large nonreactive bowl; season with salt and black pepper. Refrigerate to blend flavors, at least 6 hours.

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

Categories

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