Smoked Turkey Gazpacho
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
In a blender or food processor, combine one cucumber, half the vegetable juice, the tortilla chips, 8 ice cubes, and pureé until completely smooth.
Pour the contents into a serving bowl and add the remaining cucumber and vegetable juice, diced tomatoes, and the smoked turkey.
Serve immediately or refrigerate for up to 24 hours before serving.
Serving Suggestions: Garnish with lime wedges, if desired.
Total cost: $8.31
Nutritional Information Per Serving:
Calories 170; Total fat 3g; Saturated fat 0g; Cholesterol 20mg; Sodium 730mg; Carbohydrate 22g; Fiber 4g; Protein 13g; Vitamin A 80%DV*; Vitamin C 130%DV; Calcium 6%DV; Iron 15%DV
Pairs Well With
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.