Light and Fresh Mexican Gazpacho Recipe - Allrecipes.com
  • READY IN 7 hr

Light and Fresh Mexican Gazpacho

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings

Directions

  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.
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  • PREP 1 hr
  • READY IN 7 hrs
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Nutrition

  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 44.7 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 9.1 g
  • 36%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 2005 mg
  • 80%

* Percent Daily Values are based on a 2,000 calorie diet.

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