Gazpacho Pico de Gallo w/Jicama Date Crusted Croutons

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

1. Dice pineapple, mango, red bell pepper, cucumber, oranges and jalapeno.  Place in large pitcher/container.
2. Add ornage juic and coconut water
3. Add date syrup
4. Mix and chill

Jicama Croutons

1. Peel and cube jicama. 
2. Mix the date sugar with the tajin seasoning.
3. Roll jicama croutons in sugar seasoning mix.

Description

2013 Date Festival Winner

Barbara Brown, 2nd Place – Soups/Salad