The gazpacho we encountered in Morelia was unlike anything we had tried before. Certainly not cold tomato soup. We loved that each bite hit all the notes we were looking for; sweet, sour, spicy, salty and refreshing. Versatility is key here, and in my opinion, so is hand chopping the fruit and vegetables. Sure, a food processor would make short work of it all, but you might not get such great flavour in every spoonful.
We first tasted this in Morelia, Mexico – where everything is fresh and delicious! Even at home though, we have loved the refreshing dish. Try serving it in small dishes as a palate cleanser for a Mexican fiesta ….
Everything finely diced:
2 cups jicama
2 cups cucumber
1 cup watermelon
1 cup mango
1/2 – 2/3 cup red or white onion
I say 1/2 – 2/3 cup of onion because it will depend on how pungent your onion is, and how much you love onion flavour, play with it.
1 tsp chile flakes
1/2 tsp salt
juice of 1 lime
juice of 1 orange
Stir this all together, and taste!!! Every little bit of fruit and vegetable should be in each bite and you should love the way it all comes together. If not – adjust!
As you can tell, this is no small bite! – Small version in the market in Morelia.
Blend all ingredients until smooth – gradually add in 1/4 cup peanut oil until well incorporated.
Every brand of these ingredients is different. Start from here and then taste it. I usually take a lettuce leaf and dip it in. If I don’t love it, keep adjusting! It should have a balance of sweet, salty, spicy and tangy ….