Jicama, Cucumber, Pineapple Soup/Salad (Gazpacho de bienvenida)
The street version does not include the serrano chiles so I will retest this and add a new photo in the near future. At Zarela, we served this as a summer soup but it can also be a salad.Why this delicious soup/salad is called a gazpacho is a mystery. I've looked into the etymology of the word "gazpacho" and there is no conclusive decision as to its origin so I'll just take it to mean a refreshing start to a meal, an amuse bouche if you will, that is given diners as a welcome (bienvenida) to a restaurant. This recipe comes from Rodrigo and Blanca Lemus of the wonderful restaurant called La Mesa de Blanca in Ziracuaretiro, Michoacan.The tip she gave me at the end shows the natural way Mexicans deal with ordinary things like flies: To scare off flies she said, stick a few limes with three cloves each and place around the bowl.
Ingredients
- 1 medium-sized jicama peeled and diced small
- 2 cucumbers peeled, seeded and diced (I like to use the small Syrian cucumbers -- they have less seeds and the flesh is firmer)
- 1 thick slice ripe pineapple cored and sliced thinly
- Freshly squeezed orange juice to cover about 3 cups
For the Sauce
- 6 sprigs cilantro or to taste
- 1-2 serrano chiles to taste
- ½ medium white onion
- ½ cup orange juice
Instructions
- Combine the jicama, cucumbers, pineapple, and about 3 cups orange juice in a large stainless steel or glass bowl.
- Blend the sauce ingredients in a blender and pour over the rest of the ingredients. Let sit for about 20 minutes, just enough to combine the flavors but not loose the crispness.