Gaspacho Moreliano

This recipe was originally published in the award-winning cookbook Mi Cocina: Recipes and Rapture from My Kitchen in Mexico by Rick Martínez (Clarkson Potter, 2022). Reprinted here with permission.

You can purchase Mi Cocina here

Ingredients:

• 6 tablespoons extra-virgin olive oil
• 1/4 cup fresh lime juice (about 2 limes)
• 1 teaspoon finely grated orange zest
• 2 tablespoons fresh orange juice
• 1 garlic clove, finely grated
• 1 chile de árbol (0.03 oz /0.8 g), stemmed and finely chopped, or ¼ teaspoon red chile flakes
• 1 teaspoon Morton Kosher Salt (3 g)
• 1 large Tommy Atkins mango ( 208 g), or 1 Ataúlfo or champagne mangoes, peeled, seeded, and thinly sliced
• 1/4 medium pineapple (10 oz / 287 g), peeled, cored, and sliced into 1/2 -inch pieces
• 1/2 large Jicama (7.5 oz/214 g), peeled and thinly sliced
• 1/4 medium white onion (3 oz / 86 g), chopped
• 1/2 cup fresh mint leaves

For serving:

• Crumbled queso Cotija
• Tajín
• Lime wedges

Method:

1. In a liquid measuring cup, whisk together the oil, lime juice, orange zest, orange juice, garlic, chile de árbol, and salt until the salt has dissolved.
2. In a large bowl, gingerly toss the mango, pineapple, jicama, onion, mint, and half of the dressing. Let sit for 5 minutes to let flavors come together.
3. Serve with any additional dressing drizzled over and top with the Cotija, Tajín, and a squeeze of lime juice.