Taste: Mango Gazpacho

It’s officially that time of year when we’re all indulging in somewell-deserved holiday treats and warm comfort food. But some of the most delicious winter meals are also the heaviest, and busy spa pros will benefit from balancing that out with something lighter and more nutritious. Enter this Mango Gazpacho, created by David Ruiz, sous chef at El Olivar at Marbella Club in Marbella, Spain. The recipe, available at the property’s restaurant and a number of its wellness retreats, is simple yet flavorful and made with fresh, healthy ingredients—the perfect counterpart to sugary seasonal foods.

“The Mango Gazpacho is one of my favorite Thanksgiving dishes that doesn’t leave you with the feeling of post-holiday guilt,” says Chef Ruiz. “It’s made with fresh fruits and vegetables as its base and cooked in apple cider vinegar to bring out both the sweet and savory flavors. Apple cider vinegar has many health benefits, and this is a sneaky way I like to add them to a holiday meal. This recipe is also super simple to make, and its nutritious ingredients are good alternatives to some of the less healthy options that might be served during a traditional Thanksgiving meal.”

Mango Gazpacho

1 kg pear tomatoes

1 red pepper

1 mango

3 cloves roasted garlic

Salt

Extra virgin olive oil

50 ml apple cider vinegar

Garnish (optional): strawberry slices, mango and mint leaves

Cut the tomatoes, pepper and mango into cubes. Marinate in a bowl with the vinegar, add salt to taste and let sit for 30 minutes. Place everything into a blender with the garlic, and slowly add olive oil until you get a thick consistency. Strain and let cool. Add garnish if desired, and serve.

Courtesy of Alexia Delpouve