Who You Calling Turkey?


Gazpacho on Thanksgiving doesn’t sound traditional, but that doesn’t make it any less delicious.

Xander Sharpe, Columnist

Almost every family in America has a tasty Thanksgiving tradition, and my family’s is gazpacho. Here is our traditional recipe that can be used during Thanksgiving or any time of the year.


  • 2 celery stalks
  • 2 carrots
  • 1 red onion
  • 2 mexican green onions
  • ½ teaspoon of black pepper
  • A teaspoon of garlic salt
  • 1 english cucumber
  • 2 large garlic cloves
  • 1 jalapeño
  • ⅓ of a bunch of cilantro
  • 3 vine-ripened tomatoes
  • 1 raw ear of corn
  • 1 red pepper
  • 1 yellow pepper
  • 64 ounces of original Clamato
  • ¼ cup of extra virgin olive oil
  • ¼ cup of distilled white vinegar or red wine vinegar


  1. Wash all vegetables, peeling the carrots and cucumber.
  2. Then dice all the vegetables, including the cucumber and carrots.
  3. Put all the vegetables into a large bowl and mix in clamato, black pepper, garlic salt, extra virgin olive oil, and distilled white vinegar into the bowl.
  4. Place in your refrigerator and let it sit overnight so all the vegetables can marinate.