Rick Martinez says his mouth starts to water just thinking about this refreshing dish.

It’s easy to understand why, because his “Gaspacho Moreliano” is the antidote to the torrid heat of summer.

It’s quenching and cooling like Spanish gazpacho, but this Mexican version is far more substantial because it’s not a soup, but a sweet-tangy-spicy-savory fruit salad.

The recipe is from Martinez’s first cookbook, “Mi Cocina” (Penguin Random House), of which I received a review copy.

The host of the YouTube series, “Pruebalo,” and a contributor to Bon Appetit magazine and the New York Times, Martinez, he grew up in a small town outside of Austin, TX, where he was the first child of Mexican heritage to attend that then all-white elementary school.

It was his late mother who inspired his passion for cooking. Even though her own mother and aunties had passed away already, his mom decided to start anew the tradition of making tamales for the holidays, figuring out the exact recipe along the way through trial and error on her own. She hoped the practice would be passed down to her sons. For Martinez, it ignited a deep, unwavering love for his heritage, culture, and family.

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