Light and Fresh Mexican Gazpacho Recipe - Allrecipes.com
Light and Fresh Mexican Gazpacho Recipe
  • 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
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  • PREP

    1 hr
  • READY IN

    7 hrs

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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Reviews More Reviews

May 10, 2015

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!

 
Jul 06, 2015

So delicious and pretty!!! This gazpacho would be great for a summer party. 1/2 recipe was more than enough for my family of five, with plenty leftover, so I reduced the peppers to 1 each. Everything else I halved. Use barely ripe avocados, because you don't want them to be mushy. The gazpacho had just enough spicy heat to compliment the vegetable flavors. My husband raved about the taste, and he had to bring the leftovers to work almost every day after we had it!

 

2 Ratings

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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
  • 1967 mg
  • 79%

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

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About the Cook

Kara Adkins
0 Followers 2 Saved Recipes
 
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