Light and Fresh Mexican Gazpacho

Ingredients

• 4 small avocados diced pitted peeled
• 4 stalks celery diced
• 64 ounce tomato and clam juice cocktail 
• 2  cucumbers chopped
• 1 bunch cilantro leaves fresh chopped
• 3 cloves garlic minced to taste
• 1 tablespoon garlic powder 
• 1 bunch green onions diced
• 10 servings salt and ground pepper black to taste
• 0.3 cup juice of lemon 
• 12 ounce pepper sauce hot cholula® such as
• 3  bell peppers diced red
• 0.5  onion diced red
• 0.3 cup red wine vinegar 
• 46 fluid ounce tomato-vegetable juice cocktail such as V8®
• 3  bell peppers diced yellow

Equipment

• bowl

Directions

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.