Prep 45 mins
Cook 5 mins
Another recipe from "Top Chef" winner Stephanie Izard. Here's her description of the recipe: This recipe was originally developed when I was doing an event as a representative of the Mango board. I wanted to show the versatility of mangoes in a savory dish. It is a great soup for a hot summer day!
- 1⁄2 cup bread cubes
- 3⁄4 cup orange juice
- 2 mangoes, large and very ripe
- 1 English cucumber, peeled and diced (about 1 1/2-2 cups)
- 1 cup almonds, must be marcona (spanish almonds, available at Trader Joe's and Whole Foods)
- 1 garlic clove, minced and smashed to a paste with 1/4 teaspoon coarse salt
- 2 tablespoons light olive oil
- 1 cup water
- 2 teaspoons sherry wine vinegar
- 2 teaspoons coarse salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 lb shrimp, peeled and deveined (about 8 26/30 count)
- 1⁄2 teaspoon sambal oelek chili paste
- 1 garlic clove, minced
- 1 teaspoon coarse salt
- fresh ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons small diced mangoes (reserved from above)
- 5 basil leaves, cut into chiffonade
- Pour the orange juice over the bread cubes in a small mixing bowl and set aside to soak.
- Peel and dice the mangos, setting aside enough for 2 tablespoons of very small pieces for garnish. Chill mango. Put the mango, cucumber, almonds, garlic paste, olive oil, and water in a blender. Add the bread cubes and the orange juice and process until very smooth. Stir in the vinegar and salt and pepper. Adjust seasoning to taste and transfer to the refrigerator for at least 30 minutes before serving.
- Toss the shrimp with the sambal and garlic and season with salt and pepper. Heat the olive oil in a sauté pan over medium-high heat. Add the shrimp and sauté until cooked through, 1-2 minutes. Remove from the pan and chill.
- Divide the gazpacho between serving bowls. Slice the sautéed shrimp and toss with the reserved mango and basil. Garnish each serving with a spoonful of the shrimp and mango mixture.