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My review
Light and Fresh Mexican Gazpacho
4
Kara Adkins
"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 285Original recipe yields 10 servings
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Directions
{{model.addEditText}} Print- 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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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 6Most helpful
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5/10/2015
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, e...
7/6/2015
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. Every...
7/31/2017
I added boiled shrimp, diced small pieces, crab meat and used spicy V8. Wow ! This was good
7/23/2017
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 ...
8/18/2016
This is KILLER DILLER!!! Made it exactly to the recipe and it is Fantastic !!! Make sure you have at least an 8 quart pot!!
8/7/2016
I only used the V-8 juice. I added a can of Ro-Tel Diced Tomatoes and Green Chiles. Delish!