Light and Fresh Mexican Gazpacho

Light and Fresh Mexican Gazpacho

2
Kara Adkins 0

"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

7 h servings 285 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1967 mg
  • 79%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

2

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, e...

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. Every...