Best Morelia Style Gazpacho Saladgazpacho Moreliano Recipes

Morelia-Style Fruit Salad image

Provided by Pati Jinich

Categories Antojos

Time 25m

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)
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 Salad image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 9

3 tomatoes, cut into wedges
2 yellow bell peppers, roughly chopped
1 English cucumber, sliced
1/3 cup tomato juice
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 tablespoon minced fresh chives
1 shallot, thinly sliced Flaky sea salt

Steps:

Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper.
Sprinkle the salad with the chives, shallot and flaky sea salt.

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!