Ingredients
Gazpacho
- 6 cups orange juice
- 2 cups coconut water
- 1/2 pineapple, diced
- 2 mangos, diced
- 1 red bell pepper, diced
- 1 cucumber, peeled, seede, diced
- 6 oranges, pealed, diced
- 1 jalapeno, seeded, diced
- 1/2 cup date syrup
Jicama Croutons
- 1 large jicama, peeled, cubed
- 1/2 cup date sugar
- 1/4 cup tajin seasoning
Instructions
Gazpacho
- Dice pineapple, mango, red bell pepper, cucumber, oranges and jalapeno. Place in large pitcher/container.
- Add ornage juic and coconut water
- Add date syrup
- Mix and chill
Jicama Croutons
- Peel and cube jicama.
- Mix the date sugar with the tajin seasoning.
- Roll jicama croutons in sugar seasoning mix.
Description
2013 Date Festival Winner
Barbara Brown, 2nd Place – Soups/Salad
Gazpacho Pico de Gallo w/Jicama Date Crusted Croutons
Ingredients
- 6 cups orange juice
- 2 cups coconut water
- 1/2 pineapple, diced
- 2 mangos, diced
- 1 red bell pepper, diced
- 1 cucumber, peeled, seede, diced
- 6 oranges, pealed, diced
- 1 jalapeno, seeded, diced
- 1/2 cup date syrup
- 1 arge jicama, peeled, cubed
- 1/2 cup date sugar
- 1/4 cup tajin seasoning
Instructions
- Dice pineapple, mango, red bell pepper, cucumber, oranges and jalapeno. Place in large pitcher/container.
- Add orange juice and coconut water
- Add date syrup
- Mix and chill
- Peel and cube jicama.
- Mix the date sugar with the tajin seasoning.
- Roll jicama croutons in sugar seasoning mix.
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