Light and Fresh Mexican Gazpacho

Name: Light and Fresh Mexican Gazpacho
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 10
Cuisine: Mexican
Ingredients: 4 smalls avocados - peeled, pitted, and diced; 4 stalks celery, diced; 2 kilograms tomato and clam juice cocktail; 2 cucumbers, chopped; 1 bunch fresh cilantro, chopped; 3 cloves garlic, minced, or more to taste; 1 Tbsp garlic powder; 1 bunch green onions, diced; 10 servings salt and ground black pepper to taste; 79 milliliters lemon juice; 340 grams hot pepper sauce (such as Cholula®); 3 red bell peppers, diced; 1 red onion, diced; 79 milliliters red wine vinegar; 46 fluid ounces (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®); 3 yellow bell peppers, diced

Light and Fresh Mexican Gazpacho might be just the soup you are searching for. This recipe makes 10 servings with 284 calories, 5g of protein, and 13g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. If you have garlic, green onions, wine vinegar, and a few other ingredients on hand, you can make it. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes about 7 hours.

Instructions

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.

Ingredients you will need

Vegetable Juice Cocktail

Salt And Pepper

Yellow Pepper

Hot Sauce

Red Wine Vinegar

Juice Cocktail

Garlic Powder

Green Onions

Lemon Juice

Cucumber

Red Onion

Avocado

Cilantro

Celery

Garlic

Tomato

Equipment you will use

Bowl

Equipment

Bowl

Ingredients

Servings:

4smalls

avocados - peeled, pitted, and diced 4stalks

celery, diced 2kilograms

tomato and clam juice cocktail 2

cucumbers, chopped 1bunch

fresh cilantro, chopped 3cloves

garlic, minced, or more to taste 1Tbsp

garlic powder 1bunch

green onions, diced 10servings

salt and ground black pepper to taste 79milliliters

lemon juice 340grams

hot pepper sauce (such as Cholula®)3

red bell peppers, diced 1

red onion, diced 79milliliters

red wine vinegar 46fluid ounces

(46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)3

yellow bell peppers, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Williams Selyem Westside Road Neighbors Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 140 dollars.