Colombian Brunch Delight: Gluten-Free Ajiaco De Fragancia & Tropical Fruit Salad

Allergens

Dairy (Cheese)

Ingredients

• 2 cups cooked white potatoes, cubed
• 1 cup sweet corn kernels
• 1 cup green peas
• 1/4 cup guascas herb (or use a mix of parsley and coriander)
• 3 cups chicken broth (gluten
• free)
• 1 cup cheese, grated
• Salt & pepper to taste
• Fresh lime wedges for serving Tropical Fruit Salad:
• 1 pineapple, diced
• 2 mangoes, diced
• 1 papaya, diced
• 1 cup grapes, halved
• 1/4 cup mint leaves, finely chopped
• 1/2 cup orange juice

Instructions

1. In a large pot, combine the cubed potatoes, corn kernels, green peas, and guascas herb. Pour in the chicken broth and bring to a boil over medium high heat.
2. Lower the heat to simmer and cook for about 15 minutes or until the potatoes are tender. Season with salt and pepper as desired.
3. Ladle the soup into two bowls, sprinkle cheese over the top, and serve immediately with lime wedges on the side.
4. For the tropical fruit salad, in a large bowl, mix together pineapple, mangoes, papaya, grapes, and mint leaves. Pour orange juice over the mixture and toss gently to combine.
5. Serve the fruit salad alongside the Ajiaco soup.

Chef’s Insight

Ajiaco is a traditional Colombian soup that brings together the essence of comfort and flavor in each spoonful. The guascas herb adds a unique touch to this gluten-free version.

Notes

Adjust the spices and herbs according to personal preference.