Light and Fresh Mexican Gazpacho

Name: Light and Fresh Mexican Gazpacho
Prep time: 1 h
Total time: 7 h
Yield: 10 servings
Ingredients: 4 stalks celery, diced; 3 red bell peppers, diced; 3 yellow bell peppers, diced; 2 cucumbers, chopped; 4 small avocados - peeled, pitted, and diced; 1 bunch fresh cilantro, chopped; 1 bunch green onions, diced; ½ 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®); ⅓ cup red wine vinegar; ⅓ cup lemon juice; 3 cloves garlic, minced, or more to taste; 1 tablespoon garlic powder; salt and ground black pepper to taste

Rating: 5 stars

7 Ratings
7 Reviews
1 Photo

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.

By Kara Adkins

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Recipe Summary test

prep:

1 hr

additional:

6 hrs

total:

7 hrs

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 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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Nutrition Facts

Per Serving:

285 calories; protein 5.8g; carbohydrates 44.7g; fat 10.5g; sodium 1966.5mg. Full Nutrition

Reviews (7)

Most helpful positive review

Soup Loving Nicole

Allstar

05/10/2015

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! Read More

Helpful

(2)

7 Ratings

5 star values: 7
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Soup Loving Nicole

Allstar

05/10/2015

Helpful

(2)

IAMTRINA

07/06/2015

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! Read More

Helpful

(2)

Diana Taylor

02/15/2020

I had to cut the potions down to make but man is this good. I did finely chop two ((removed the seeds) jalapenos and left out hot sauce. We loved it. Along with it I served shrimp, crab and southern style hushpuppies. Read More

Mack Thetford

07/31/2017

I added boiled shrimp diced small pieces crab meat and used spicy V8. Wow! This was good Read More

nawiscool1

07/24/2017

It's a hot summer and was craving some cold soup. My coworker gave me a bunch of homegrown tomatoes too which i had to usr soon.I had never tried making gazpacho so looked around and found this recipe. I agree that it's hard to review a recipe if you don't do it to spec but anyway I followed this recipe but omitted the clam sauce ( because I didnt have it) and added finely chopped zucchini. I think it turned out great and will definitely make again! Read More

Maui Beba

08/07/2016

I only used the V-8 juice. I added a can of Ro-Tel Diced Tomatoes and Green Chiles. Delish! Read More

Tom Kat

08/18/2016

This is KILLER DILLER!!! Made it exactly to the recipe and it is Fantastic!!! Make sure you have at least an 8 quart pot!! Read More

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All Reviews for Light and Fresh Mexican Gazpacho

- of Reviews

Light and Fresh Mexican Gazpacho

Servings Per Recipe: 10
Calories: 284.6

% Daily Value *

protein: 12 %

carbohydrates: 14 %

dietary fiber: 36 %

sugars:

fat: 16 %

saturated fat: 8 %

vitamin a iu: 70 %

niacin equivalents: 27 %

vitamin b6: 38 %

vitamin c: 331 %

folate: 32 %

calcium: 10 %

iron: 12 %

magnesium: 20 %

potassium: 35 %

sodium: 79 %

thiamin: 16 %

calories from fat:

*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.