Dessert for 4

Fruit Gazpacho with Chamoy

Name: Fruit Gazpacho with Chamoy
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup pineapple; 1 cup cucumber; 1 cup mango; 1 cup jicama; 1 1/2 cup fresh orange juice; 1/2 cup apricot jam; 2 tbsp fresh squeeze lime juice; 1 tsp mccormick red crush pepper; 1/2 tsp mccormick ancho chile pepper powder; 1/2 tsp salt; 1/4 cup granulated sugar; 1/2 tsp hot mexican-style chili powder; 1/4 tsp salt; 4 drops mccormick red food coloring (optional)

Blended fruit and orange juice make a chilled gazpacho, finished with a sweet, tangy, and chile-spiced chamoy sauce.

$1.30per serving $

25 minstart to table

4servings

Mexican Vegetarian Vegan Dairy-free Gluten-free Budget Desserts No-cook Summer

Ingredients

1 cup pineapple
1 cup cucumber
1 cup mango
1 cup jicama
1 1/2 cup fresh orange juice
1/2 cup apricot jam
2 tbsp fresh squeeze lime juice
1 tsp mccormick red crush pepper
1/2 tsp mccormick ancho chile pepper powder
1/2 tsp salt
1/4 cup granulated sugar
1/2 tsp hot mexican-style chili powder
1/4 tsp salt
4 drops mccormick red food coloring (optional)

Steps

Blend the pineapple, cucumber, mango, jicama, orange juice, and apricot jam until mostly smooth.
Stir the lime juice, red pepper, ancho chile powder, and salt into the fruit mixture.
Mix the sugar, chili powder, salt, and food coloring in a small bowl for the chamoy sauce.
Chill the gazpacho and sauce for 10 minutes, then drizzle the sauce over the fruit mixture.