Light and Fresh Mexican Gazpacho

Name: Light and Fresh Mexican Gazpacho
Total time: 360 min
Yield: 10 Porções
Ingredients: 2 (32 ounce) bottles tomato and clam juice cocktail; 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail; ⅓ cup red wine vinegar; ⅓ cup lemon juice; 1 (12 ounce) bottle hot pepper sauce; 4 stalks celery, diced; 4 small avocados, peeled, pitted, and diced; 3 red bell peppers, diced; 3 yellow bell peppers, diced; 2 cucumbers, chopped; 1 bunch green onions, diced; 1 bunch fresh cilantro, chopped; 3 cloves garlic, minced, or more to taste; 1 tablespoon garlic powder

Custo $15, economizar $20

Fonte: Recommended by CookGo

360 Min
10 Porções
$15

Light and Fresh Mexican Gazpacho

Custo $15, economizar $20

Fonte: Recommended by CookGo

360 Min
10 Porções
$15

INGREDIENTES

Liquid Ingredients
- 2 (32 ounce) bottles tomato and clam juice cocktail
- 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
- ⅓ cup red wine vinegar
- ⅓ cup lemon juice
- 1 (12 ounce) bottle hot pepper sauce
Vegetables
- 4 stalks celery, diced
- 4 small avocados, peeled, pitted, and diced
- 3 red bell peppers, diced
- 3 yellow bell peppers, diced
- 2 cucumbers, chopped
- 1 bunch green onions, diced
- 1 bunch fresh cilantro, chopped
Seasonings
- 3 cloves garlic, minced, or more to taste
- 1 tablespoon garlic powder

PASSOS

Combine all the ingredients including juices, vegetables, and seasonings in a large nonreactive bowl.

Refrigerate for at least 6 hours to blend flavors.

NUTRIENTES

Por 1 Porção

🔥

285

Calorias

6g
Proteína
45g
Carboidratos
11g
Gorduras

💡 Dicas

Serve with small shrimp to turn this dish into a main course.Pair the gazpacho with crispy tortilla chips on the side for added texture.Store leftovers in an airtight container and refrigerate for up to one week.Adjust the hot pepper sauce based on personal tolerance to spice.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.