Chef Albert Manso Miras is the S.Pellegrino Young Chef for the Iberian and Mediterranean Countries.
Courtesy of Chef Albert Manso Miras
Difficulty
Intermediate
Total Time
0MIN
Ingredients
Mango: 4
Olive oil: 150 ml
Water: 100 g
Vinegar of Jerez: 50 g
Plum tomatoes: 140 g
Garlic: 5 g, peeled
Scallion: 45 g, bulbs cut into strips
Cucumber: 60g, peeled and cut into pieces
Red pepper: 25g, without seeds
Olive oil: 100 ml
Basil leaf: 100 g
Ice
This is a very tasty and simple dish to make at home, and perfect for hot summer days. It is quick, easy and delicious. The dish utilises the whole mango, even the skin, which is usually discarded.
Gazpacho is one of the most famous traditional Spanish recipes, and is usually made with Mediterranean ingredients such as tomatoes, garlic, onion, red peppers, olive oil and vinegar. This one is very different, as it has a technical complexity and a greater conceptual depth, but there are connections to traditional gazpacho, such as the use of vinegar as one of the main ingredients. It gives acidity, character and potency to this chilled soup.
01.
Cut the top of mango, as a lid.
02.
Remove the seed from the pulp with a spoon, and very slowly remove the pulp leaving 0.5 centimetres thick of pulp around the skin.
03.
Reserve the pulp for the next step.
04.
Clean the vegetables and put in a blender, add the mango pulp, vinegar, olive oil and water.
05.
Blend for 4 to 5 minutes at maximum power. Strain the gazpacho and chill.
06.
Blend olive oil and basil at maximum power for three minutes and strain.
07.
Fill a bowl with ice and place the mangoes in it. Fill them with very cold gazpacho.
Finish with a few drops of oil and basil.
