Morelia-Style Gazpacho Saladgazpacho Moreliano

• 2 cups peeled and diced ripe mango
• 2 cups peeled and diced pineapple
• 2 cups peeled and diced jicama
• 3 cups freshly squeezed orange juice
• 6 tablespoons freshly squeezed lime juice
• 6 tablespoons finely chopped white onion
• 3/4 cup finely crumbled queso Cotija, or substitute queso fresco, mild feta, dried ricotta or Romano cheese
• Kosher or coarse sea salt, to taste
• Dried ground piquin chile or Mexican dried ground chile, to taste

1. To make individual gazpachos: In a cup, add a layer of mango, pineapple, jicama, a tablespoon of onion, a tablespoon of queso; then another layer of mango, pineapple, jicama, and another tablespoon of queso. Pour in 1/2 cup orange juice, a tablespoon of lime juice, and sprinkle salt and ground chile to taste. Repeat to make 6 individual cups.
2. To make for all: Mix all the ingredients in a large mixing bowl to your taste!

mango, pineapple, juedcama, freshly squeezed orange juice, freshly squeezed lime juice, white onion, queso, salt, ground piquuedn

Taken from www.epicurious.com/recipes/member/views/morelia-style-gazpacho-saladgazpacho-moreliano-52813421 (may not work)