Morelia Style Gazpacho Saladgazpacho Moreliano Food

MORELIAN GAZPACHO FRUIT SALAD RECIPE

Morelian Gazpacho Fruit Salad Recipe image

This authentic Mexican street food fruit salad has a surprise ingredient that makes it ultra refreshing. Make it at home with this simple recipe.

Provided by Robin Grose

Categories Appetizer Brunch Snack Lunch Salad

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups chopped jicama
2 cups chopped fresh mango ( any variety )
2 cups chopped fresh pineapple
2 cups chopped fresh watermelon
2 Mexican limes
1/4 of a small white onion
1 teaspoon salt
1/4 teaspoon ground hot pepper* (chile piquin or similar or 1/2 teaspoon ground black pepper)
1 cup finely shredded or crumbled white cheese (just about any kind)
2 cups orange juice
Optional: additional ground hot pepper and/or bottled hot sauce

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.

Nutrition Facts : Calories 301 kcal, Carbohydrate 53 g, Cholesterol 21 mg, Fiber 8 g, Protein 9 g, SaturatedFat 4 g, Sodium 743 mg, Sugar 37 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g

BEST GAZPACHO

Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, soups and stews, appetizer

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients 8

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Steps:

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

MORELIA-STYLE FRUIT SALAD

Morelia-Style Fruit Salad image

Morelia-Style Fruit Salad recipe from Pati's Mexican Table Season 3, Episode 5 "Family Fiesta"

Provided by Pati Jinich

Categories Antojos

Time 25m

Number Of Ingredients 9

Ingredients

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)
To taste kosher or coarse sea salt
To taste dried ground piquín chile (or Mexican dried ground chile)

Steps:

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.
Mix all the ingredients in a large mixing bowl to your taste!