Mexican Gazpacho Fruit Salad Food

MEXICAN GAZPACHO FRUIT SALAD

Steps:

• Combine the diced fruit in a bowl. Pour the lime juice over the fruit.
• Add the cilantro and chili and toss gently to mix well.
• Chill in the refrigerator before serving.

MACHO GAZPACHO VEGETABLE CHUNK SALAD

Steps:

• Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

MORELIAN GAZPACHO FRUIT SALAD RECIPE

Steps:

• All the fruit should be fresh (not canned) except for maybe the pineapple, which could be canned if fresh is not available. Chop it all into small cubes of roughly the same size - no larger than, say, half an inch in size. Put all the chopped fruit into a large bowl and squeeze all the juice from the limes over it.
• Dice the onion as small as you can - we want it to add it as a flavor element to this dish without its being noticeable as an ingredient. Add onion to the bowl of fruit, together with the salt, ground hot pepper and/or black pepper, cheese, and orange juice.
• Dish into bowls or, for the street food effect, transparent disposable cups. Offer additional ground hot pepper and/or bottled hot sauce for those who wish to zip up their gazpachos even more. Serve with a spoon.

LIGHT AND FRESH MEXICAN GAZPACHO

Steps:

• 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.

MEXICAN GAZPACHO

Steps:

• Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
• Combine cucumber and onion in a bowl. Set aside.
• Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
• Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

GAZPACHO SALAD

Steps:

• In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

MEXICAN GAZPACHO CHICKEN SALAD RECIPE - (4.5/5)

Steps:

• To make dressing, whisk together lime zest and juice, garlic, oil, salt, and black pepper in large bowl. Add all remaining ingredients except chicken and cilantro to dressing; toss until mixed well. Divide vegetable mixture evenly among 6 plates or large shallow bowls. Top each serving with 1/2 cup chicken; sprinkle with cilantro. TIP: The easiest way to husk a tomatillo is to hold it under cool running water while peeling off the husk. Be sure to rub the outside of the tomatillo until any residual stickiness is washed away.

GAZPACHO

Steps:

• Core and quarter tomatoes.
• Peel cucumbers and cut in chunks.
• Seed peppers and cut in chunks.
• Combine tomatoes, cucumbers, peppers, and scallions in batches in a blender or food processor. Blend, not until pureed, but until there are no large chunks.
• Add tomato juice, vinegar, pepper, and Tabasco sauce.
• Chill well.

GAZPACHO MACARONI SALAD

Steps:

• Cook pasta according to package directions, omitting salt. Drain and rinse well under cold water until pasta is cool; drain well.
• Combine pasta and remaining ingredients in a medium bowl. Cover and refrigerate 4 hours for flavors to blend. Remove bay leaf before serving. Garnish with whole olives, cucumber slices and dill sprigs, if desired. Can be served chilled or at room temperature.

COLORFUL GAZPACHO SALAD

Steps:

• In a large bowl, combine the tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk the lime juice, vinegar, water, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss to coat. Refrigerate until chilled., Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with 1/3 cup tomato mixture.