"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." — themamacurd
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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
* 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 from Fat: 94
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