Light And Fresh Mexican Gazpacho - cooking recipe

Ingredients

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

Preparation

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.