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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Recipe Summary

prep:
1 hr
additional:
6 hrs
total:
7 hrs
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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

285 calories; protein 5.8g 12% DV; carbohydrates 44.7g 14% DV; fat 10.5g 16% DV; cholesterolmg; sodium 1966.5mg 79% DV. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
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
(2)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
(2)
Rating: 5 stars
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
(2)
Rating: 5 stars
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
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Rating: 5 stars
07/31/2017
I added boiled shrimp diced small pieces crab meat and used spicy V8. Wow! This was good Read More
Rating: 5 stars
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
Rating: 5 stars
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
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Rating: 5 stars
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