Page 222 - UMass2018_CookBook
P. 222
Ingredients
Serves 12
1⁄2 jicama 1⁄2 pineapple 1⁄2 cantaloupe 2 mangoes 1⁄2 cup orange juice 1⁄4 cup lime juice Chile salt, such as Tajín 1 1⁄2 teaspoons dried oregano 1⁄2 cup crumbled queso cotija
cheese
Gazpacho Moreliano
Iliana de la Vega
Preparation
1. Peel the jicama, pineapple, cantaloupe and mangoes. Cut the flesh into 1⁄2-inch cubes and place in a large bowl, along with the juices.
2. Sprinkle with the orange juice and lime juice, chile salt, oregano and cheese and toss well. Serve cold.
Note: Other fruits and vegetables can be added, such as cucumber, watermelon and papaya. Some people like the gazpacho spicier, so feel free to serve it with a bottled salsa.
208 | TASTE OF HOME
