BCL - Light and Fresh Mexican Gazpacho Best Family Recipes

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Light and Fresh Mexican Gazpacho

"I were given this recipe from a coworker from Mexico. Since I stay within the southwest, I make this recipe year spherical at paintings, but it's far demanded in summer! My clients and all people else who tries this loves it! You can add small shrimp to make this a chief route or serve as a mild lunch or appetizer. Keeps refrigerated for 1 week."

Ingredients :

four stalks celery, diced
3 red bell peppers, diced
3 yellow bell peppers, diced
2 cucumbers, chopped
four small avocados - peeled, pitted, and diced
1 bunch fresh cilantro, chopped
1 bunch inexperienced onions, diced
1/2 purple onion, diced
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (inclusive of 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 ground black pepper to flavor

Instructions :

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

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

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it flippantly, and make clean-up less difficult.

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