Nearly 50 years ago, the first Golden Door in Escondido, California opened its doors and redefined the spa as a sanctuary for both mind and body. Flash-forward to 2001 and the Golden Door brought that same holistic philosophy to the majestic Boulders Resort in Carefree, Arizona. Both then and now, the Golden Door has maintained that just like a healing massage or rejuvenating facial, food too should energize, heal, repair and protect the body. But while healthy cuisine should be purposeful for the body, it should also be packed with flavor and creativity.
For a taste of the dishes prepared in the Golden Door kitchens, try this mellow yellow twist on traditional gazpacho. Recipe is courtesy of Chef Scott Strubinger of The Golden Door Spa at the Boulders.
Golden Door Gazpacho
1 quart low sodium tomato juice
5 yellow tomatoes, halved and seeded
3 tablespoons canola oil
3 yellow tomatoes, seeded and small diced
1 small red onion, small diced
1 large cucumber, seeded and small diced
2 ears fresh corn, shucked and rinsed
1 large red bell pepper, stem removed, seeded and small diced
1 large yellow bell pepper, stem removed, seeded and small diced
1 tablespoon minced garlic
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Puree the five tomatoes and canola oil in a blender until mixed well. Steam the corn for 12 minutes or roast over an open flame if you have a gas range, then cut kernels from the cob. Combine remaining tomatoes, onion, cucumber, corn kernels, peppers, garlic, cilantro and parsley with the yellow tomato emulsion. Thin the mixture with tomato juice. Adjust seasoning with salt and pepper to taste. Yield: Ten 6-oz servings.
Nutritional information per serving:
4g Fat (29% calories from fat)