Light And Fresh Mexican Gazpacho

• 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
• 1/2 red onion, diced
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8(R))
• 2 (32 ounce) bottles tomato and clam juice cocktail
• 1 (12 ounce) bottle hot pepper sauce (such as Cholula(R))
• 1/3 cup red wine vinegar
• 1/3 cup lemon juice
• 3 cloves garlic, minced, or more to taste
• 1 tablespoon garlic powder
• salt and ground black pepper to taste

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.

stalks celery, red bell peppers, yellow bell peppers, cucumbers, avocados, fresh cilantro, green onions, red onion, tomatovegetable juice cocktail, tomato, pepper sauce, red wine vinegar, lemon juice, garlic, garlic, salt

Taken from www.allrecipes.com/recipe/232452/light-and-fresh-mexican-gazpacho/ (may not work)