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Daniel Nava

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Recipe

Mexican Gazpacho

30 mins
Low
2
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Gazpacho as it expands as food for the world is undergoing modifications in some ingredients, either by adaptations to the particular tastes of the place, by the availability of the ingredients or, simply, by whim of the chefsEl gazpacho that is a hallmark of the city from Morelia, Michoacán, Mexico, consists of finely chopped fruit (typically jicama, mango, and pineapple, some also add watermelon) to which you can add onions, vinegar, cheese, chili powder, hot sauce, lemon juice and Orange juice.
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Ingredients

2 portions
  • 1 jicama
  • 1 cucumber
  • 1 mango
  • 1 pineapple, little
  • 1 watermelon, little
  • 1 lemon
  • ground chile piquín
  • 1 onion
  • salt

Preparation

Peel the jicama and cut it into small canes.
Cut the tips of the cucumber, remove the seeds and cut into sticks.
Cut the handle into small squares.
Peel the pineapple, remove the heart and cut it into small squares.
Chop the watermelon into squares and onion.
Squeeze the lemon, add the salt and chili pepper.

TIPS

Leave the cucumber skin to add more fiber to your recipe.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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