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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This light version of the classic gazpacho is from chef Socorrito Diego de Zorilla, who cooks in the Oaxacan style. She was host of a television show and wrote a book on the food of her state. I found this recipe in a May 1987 issue of Bon Appetit in an article titled Mexican Cooking Goes Light .You can use 4 jicamas hollowed out with a melon baller and paring knife as serving bowls, trimming bottom to flatten if necessary. Wrap with plastic and refrigerate 8 hours or overnight.Use the scooped out jicama as the 2 cups diced jicama. Chill time is not included in prep time. Ingredients:
2 cups peeled and diced jicama |
2 1/2 lbs tomatoes, quartered (about 9 medium) |
1 large cucumber, peeled, seeded and diced (about 1 1/4 cups) |
2 medium tomatoes, peeled, seeded and diced (about 1/2 cup) |
1/4 cup minced green onion (about 4 small) |
2 tablespoons strained fresh lime juice |
1 serrano chili, seeded, deveined and minced |
1/2 teaspoon minced garlic |
1/2 teaspoon worcestershire sauce |
1/2 teaspoon salt |
fresh ground pepper |
2 tablespoons minced fresh cilantro (garnish) |
minced seeded and deveined serrano chili (garnish) |
4 fluted lime slices (garnish) |
Directions:
1. Puree 2 1/2 pounds tomatoes in processor;strain through fine sieve into large bowl to eliminate seeds.
2. Add chopped jicama,cucumber,diced tomato,green onions,lime juice,chili,garlic,worcestershire and salt to puree.
3. Cover and refrigerateat least 8 hours or overnight.
4. If preparing 1 day ahead do not add garlic and green onion more than 8 hours before serving.
5. Taste and adjust seasoning; pour into serving bowls, sprinkle with the cilantro and chilies and garnish with lime slices.
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