well-ventilated and lighthearted Mexican Gazpacho

I got this recipe from a coworker from Mexico. before I alive breathing 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 grow small shrimp to make this a main course or promote as a lively lunch or appetizer. Keeps refrigerated for 1 week.

The ingredient of well-ventilated and lighthearted Mexican Gazpacho

1. 4 stalks celery, diced
2. 3 red unease peppers, diced
3. 3 yellow distress peppers, diced
4. 2 cucumbers, chopped
5. 4 small avocados - peeled, pitted, and diced
6. 1 bunch blithe cilantro, chopped
7. 1 bunch green onions, diced
8. u00bd red onion, diced
9. 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8u00ae)
10. 2 (32 ounce) bottles tomato and clam juice cocktail
11. 1 (12 ounce) bottle hot pepper sauce (such as Cholulau00ae)
12. u2153 cup red wine vinegar
13. u2153 cup lemon juice
14. 3 cloves garlic, minced, or more to taste
15. 1 tablespoon garlic powder
16. salt and pitch black pepper to taste

The instruction how to make well-ventilated and lighthearted Mexican Gazpacho

1. count up celery, red and yellow anxiety 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 afterward salt and black pepper. Refrigerate at least 6 hours to blend flavors.

Nutritions of well-ventilated and lighthearted Mexican Gazpacho

calories: 284.6 calories
carbohydrateContent: 44.7 g
cholesterolContent:
fatContent: 10.5 g
fiberContent: 9.1 g
proteinContent: 5.8 g
saturatedFatContent: 1.5 g
servingSize:
sodiumContent: 1966.5 mg
sugarContent: 16 g
transFatContent:
unsaturatedFatContent: