We stayed up too late laughing with friends, old and new. We had massages. We soaked in the spa’s hot tub. And we dined at an amazing little restaurant, called the Peekamoose. The Peekamoose prides itself on its use of locally grown, seasonal ingredients with a menu which changes based on the day’s freshest available foods. Their execution is flawless in every way. I enjoyed a peppery arugula salad tossed in a light vinaigrette with fresh peaches, chevre, and toasted pine nuts, followed by tender goat cheese gnocchi and then the most decadent slow-cooked braised short ribs in a truffled bordelaise sauce. It was an amazing meal.
My husband enjoyed the same selections, with the exception of the first course. For his first course, he selected the chilled watermelon gazpacho. (I stole a taste, of course.) And when we arrived back home to find a box full of the most beautiful, perfectly ripe mangos on my doorstep (courtesy of the National Mango Board), I was instantly inspired. Mango gazpacho.
Traditionally, gazpacho is a chilled tomato-based soup accented with cucumbers, onion, and peppers. But, inspired by the sweet and savory watermelon gazpacho at Peekamoose and the box full of gorgeous mangos on my doorstep, I came up with this refreshing (and quite mangolicious) variation.
Mangos are just so perfectly versatile. They’re sweet, smooth, and bursting with fiber and vitamin C. Everyone in our family loves their flavor and I always feel good about feeding my family fresh, nutritious foods. When selecting mangos, focus more on the feel of the fruit, than the color. A ripe mango will feel slightly soft, like a peach. If your mangos are not quite ripe, store them on your countertop for a few days. Placing them in a brown paper bag can help speed the ripening process. Once they are ripe, you can store them in the fridge for up to five days. For a photo guide on how to cut mangos, check out my mango guide HERE or stop by www.mango.org for more tips and delicious mango recipes.