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Turkey Gazpacho

Gazpacho, the classic fresh-vegetable salad from Spain that eats like a soup, usually takes a lot of chopping. In this streamlined recipe, most of the chopping is done for you by using canned tomatoes and vegetable juice. Because vegetable juice is a combination of several vegetables, you get most of the garden-fresh quality of a traditional gazpacho in a single ingredient. By adding some smoked turkey, this traditional light soup serves as a hearty, one-pot main-dish meal. For a spicier gazpacho, add a dash of hot pepper sauce.

Recipe by Canned Food Alliance
latin, spanish, dinner, lunch, dairy free, nut free, sugar free, main-dish, 4th of july


  • 2 medium cucumbers, peeled and diced, divided
  • 1 quart (32 fl oz) canned low sodium vegetable juice, divided
  • 8 (1 ounce) unsalted tortilla chips
  • 1 can (14.5 oz) no salt added diced tomatoes
  • 8 ounces smoked turkey, cut in small dice


  1. In a blender or food processor, combine one cucumber, half the vegetable juice, the tortilla chips, 8 ice cubes, and pureƩ until completely smooth.
  2. Pour the contents into a serving bowl and add the remaining cucumber and vegetable juice, diced tomatoes, and the smoked turkey.
  3. Serve immediately or refrigerate for up to 24 hours before serving.