Gazpacho de Bienvenida

This recipe comes from Rodrigo and Blanca Lemus of the wonderful restaurant called La Mesa de Blanca in Ziracuaretino, Michoacan. The tip she gave me at the end shows the practical way Mexicans deal with ordinary things like flies:  To scare them off, she said, stick a few limes with 3 cloves each and place around the bowl.

Ingredients:

1 medium-sized jicama, peeled and diced small
2 cucumbers, peeled, seeded and diced (I like to use the small Syrian cucumbers; they’re firmer and have fewer seeds)
1 thick slice of ripe pineapple, cored and sliced thinly
Freshly –squeezed orange juice to cover (about 3 cups)
Coconut shavings (optional)

For the sauce
6 sprigs cilantro (or to taste)
1 or 2 serrano chiles, to taste
½ medium white onion
½ cup orange juice

In a large stainless steel or glass bowl combine the first four ingredients. Then, in a blender, blend the ingredients for the sauce. Pour the liquid into the bowl and let sit for about 20 minutes, just enough to combine the flavors but not loose the crispness. Serve topped with coconut, if you like.