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)

$6.77for 425 minServes 4

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

Photo: mexicoinmykitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Pineapple and mango, 0.75$3.49 each typical	0.75	$2.40Typical price
	Cucumbers, 0.75$0.89 each typical	0.75	$0.56Typical price
	Fennel, 0.5$2.49 each typical	0.5	$1.25Typical price
	Juice, 13 oz$0.04/oz typical	13 oz	$0.54Typical price
	Peaches, 0.2 lb$2.49/lb typical	0.2 lb	$0.47Typical price
Total for the servings shown		$6.77

Pantry staples you likely have

Salt and pepperSugar and brown sugarDried spices (cumin, paprika, chili powder, oregano)Cornstarch, vanilla, yeast, cocoa

Not included in the cost.

25 minstart to table
Easydifficulty
4servings as written
$typical cost tier

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

Typical price

$1.69 per serving$6.77 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

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.