Recipe by 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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red bell peppers, diced
yellow bell peppers, diced
avocados - peeled, pitted, and diced
fresh cilantro, chopped
green onions, diced
red onion, diced
1 (46 fluid ounce) bottle
tomato-vegetable juice cocktail (such as V8®)
2 (32 ounce) bottles
tomato and clam juice cocktail
1 (12 ounce) bottle
hot pepper sauce (such as Cholula®)
red wine vinegar
garlic, minced, or more to taste
salt and ground black pepper to taste
There is a bunch of chopping involved and this is pretty expensive to make (especially if you add shrimp as I did) but the freshness and flavor shine through and it is worth every bit of time, effort, and expense that goes in to it. There is a wonderful combination of flavor and texture. I especially enjoyed the crunch of the celery and cucumbers. The only negative thing I have to say about it is that for whatever reason the avocado's got lost in the dish and at $1.50 a piece, that was a shame. I served this more as a Mexican Cocktail with saltine crackers for dipping instead of in soup form. I will definitely make this again but will cut back on the bell pepper and add another avocado. Try this one out and you will not be disappointed!
* Percent Daily Values are based on a 2,000 calorie diet.
Light and Fresh Mexican Gazpacho
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 285
** Calories from Fat: 94
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