Best Morelia Style Gazpacho Recipes

MORELIA-STYLE GAZPACHO SALADGAZPACHO MORELIANO image

Categories Citrus

Yield 6

Number Of Ingredients 9

2 cups peeled and diced ripe mango
2 cups peeled and diced pineapple
2 cups peeled and diced jícama
3 cups freshly squeezed orange juice
6 tablespoons freshly squeezed lime juice
6 tablespoons finely chopped white onion
3/4 cup finely crumbled queso Cotija, or substitute queso fresco, mild feta, dried ricotta or Romano cheese
Kosher or coarse sea salt, to taste
Dried ground piquín chile or Mexican dried ground chile, to taste

Steps:

To make individual gazpachos: In a cup, add a layer of mango, pineapple, jícama, a tablespoon of onion, a tablespoon of queso; then another layer of mango, pineapple, jícama, and another tablespoon of queso. Pour in 1/2 cup orange juice, a tablespoon of lime juice, and sprinkle salt and ground chile to taste. Repeat to make 6 individual cups. To make for all: Mix all the ingredients in a large mixing bowl to your taste!

MORELIA STYLE GAZPACHO 1 image

Number Of Ingredients 8

1/3 cup lime juice
2/3 cup orange juice
2 cups 1/4- to 1/2-inch diced pineapple
2 cups 1/4- to 1/2-inch diced jicama
2 cups 1/4- to 1/2-inch diced mango
Hot sauce
Chili powder
1/4 cup crumbled cotija or feta cheese

Steps:

1. Mix lime and orange juices. 2. In each of 4 tall glasses (12- to 14-oz. size), make a layer of 1/4 cup pineapple. Add 1/4 cup jicama and top with 1/4 cup mango. 3. In a bowl, combine the remaining pineapple, jicama, and mango, and spoon the mixture equally into each glass. Pour the lime-orange mixture equally into each glass. 4. Top each serving with hot sauce and chili powder to taste, and sprinkle with 1 tablespoon cheese. Per serving: 160 cal., 14% (23 cal.) from fat; 2.7 g protein; 2.5 g fat (1.3 g sat.); 35 g carbo (4.8 g fiber); 103 mg sodium; 7.5 mg chol. COPYRIGHT 1997 Sunset Publishing Corp. COPYRIGHT 2000 Gale Group