Light and Fresh Mexican Gazpacho

I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.

Step: 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.

Per Serving: 285 calories; protein 5.8g; carbohydrates 44.7g; fat 10.5g; sodium 1966.5mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.