BCL - Light and Fresh Mexican Gazpacho So Tasty

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Light and Fresh Mexican Gazpacho

"I were given this recipe from a coworker from Mexico. Since I stay in the southwest, I make this recipe year spherical at paintings, however it's miles demanded in summer time! My clients and every body else who tries this loves it! You can add small shrimp to make this a primary direction or serve as a light lunch or appetizer. Keeps refrigerated for 1 week."

Ingredients :

• four stalks celery, diced
• three red bell peppers, diced
• three yellow bell peppers, diced
• 2 cucumbers, chopped
• four small avocados - peeled, pitted, and diced
• 1 bunch fresh cilantro, chopped
• 1 bunch inexperienced onions, diced
• half of purple onion, diced
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (together with V8®)
• 2 (32 ounce) bottles tomato and clam juice cocktail
• 1 (12 ounce) bottle warm pepper sauce (which includes Cholula®)
• 1/3 cup crimson wine vinegar
• 1/three cup lemon juice
• 3 cloves garlic, minced, or more to flavor
• 1 tablespoon garlic powder
• salt and floor black pepper to taste

Instructions :

Prep : 1H	Cook : 10M	Ready in : 7H

• Combine celery, purple and yellow bell peppers, cucumbers, avocados, cilantro, inexperienced onions, crimson onion, tomato-vegetable juice cocktail, tomato and declare juice cocktail, hot pepper sauce, pink wine vinegar, lemon juice, garlic, and garlic powder in a huge nonreactive bowl. Season with salt and black pepper. Refrigerate as a minimum 6 hours to combo flavors.

Notes :

• Reynolds® Aluminum foil may be used to preserve food wet, prepare dinner it frivolously, and make smooth-up less complicated.

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