Light and Fresh Mexican Gazpacho

By Kara Adkins

5.0 / 5

1h

0min

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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