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)
- 2 (32 ounce) bottles tomato and clam juice cocktail
- 1 (12 ounce) bottle hot pepper sauce (such as Cholula)
- 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
Directions
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.
