Morelia Style Gazpacho 1 Recipes

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!

GAZPACHO MORELIANO

Gazpacho Moreliano image

Serve this savory Mexican fruit salad in individual cups, or party-style in a large bowl. It's the perfect dish for Cinco de Mayo or any gathering.

Provided by Pati Jinich

Number Of Ingredients 9

Ingredients

2 cups peeled and diced ripe mango
2 cups peeled (cored, and diced pineapple)
2 cups peeled and diced jícama (1 small-to-medium jícama)
6 tablespoons finely chopped white onion
¾ cup finely crumbled cotija
3 cups freshly squeezed orange juice
6 tablespoons freshly squeezed lime juice
Kosher or sea salt (to taste)
Dried ground chile piquín or Mexican dried ground chile (to taste)

Steps:

Add one third of the mango, pineapple, and jícama to a large bowl. Add one third of the onion and queso, followed by one third of the orange and lime juices. Season with salt and chile. Repeat with two more layers. Finish with a sprinkle of salt and ground chile to taste.

MORELIA-STYLE GAZPACHO SALADGAZPACHO MORELIANO

MORELIA-STYLE GAZPACHO SALADGAZPACHO MORELIANO image

Categories Citrus

Yield 6

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
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!

LIGHT AND FRESH MEXICAN GAZPACHO

Light and Fresh Mexican Gazpacho image

I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.

Provided by Kara Adkins

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 7h

Yield 10

Number Of Ingredients 16

Ingredients

4 stalks celery, diced
3 red bell peppers, diced
3 yellow bell peppers, diced
2 cucumbers, chopped
4 small avocados - peeled, pitted, and diced
1 bunch fresh cilantro, chopped
1 bunch green onions, diced
½ red onion, diced
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
2 (32 ounce) bottles tomato and clam juice cocktail
1 (12 ounce) bottle hot pepper sauce (such as Cholula®)
⅓ cup red wine vinegar
⅓ cup lemon juice
3 cloves garlic, minced, or more to taste
1 tablespoon garlic powder
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 44.7 g, Fat 10.5 g, Fiber 9.1 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 1966.5 mg, Sugar 16 g

MEXICAN GAZPACHO

Mexican Gazpacho image

This recipe adds a Mexican twist to classic gazpacho. Poblano and jalapeno peppers give it a kick, while still allowing the fresh veggies to shine!

Provided by Sher

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 1h5m

Yield 4

Number Of Ingredients 12

Ingredients

1 large poblano pepper
1 teaspoon olive oil
1 cucumber - peeled, seeded, and diced
½ cup onion, finely diced
2 ½ pounds fresh ripe tomatoes - stemmed, peeled, and seeded
1 jalapeno pepper, stemmed and chopped
3 cloves garlic, smashed
1 lime, juiced
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin

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.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 20.7 g, Fat 2.1 g, Fiber 5.5 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 601.6 mg, Sugar 11.4 g

MORELIA STYLE GAZPACHO 1

MORELIA STYLE GAZPACHO 1 image

Number Of Ingredients 8

Ingredients

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

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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.
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