Club Med Insider

Stephanie Izard's Mango Marcona Gazpacho

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As I gear up for an upcoming trip to the Club Med Columbus Isle Food and Wine festival, I admit, I feel a pang of remorse for those of you that cannot attend. Not only will you miss out on basking in the glorious Caribbean sunshine on a pristine white sand beach, you will absent yourselves from an eclectic foodie experience. All next week, an array of pretty smokin' chefs will prepare demos by day and four course dinners by night. Among the thirteen participating chefs, we find Top Chef Winner, Stephanie Izard. She too, felt a pang of remorse for those of you who cannot attend. As a consolation, she offers you a sneak peak at her brand new, signature Club Med recipe—to be revealed at the Columbus Food and Wine Festival next week.

Mango Marcona Gazpacho

Serves 4 (makes 5 cups)

1/2 cup bread cubes
3/4 cup orange juice (tk)
2 very ripe mangos
1 English cucumber, peeled and diced (about 1 1/2-2 cups)
1 cup (4-5 ounces) marcona almonds
1 garlic clove, minced and smashed to a paste with 1/4 teaspoon coarse salt
2 tablespoons light olive oil
1 ½ cup water
2 teaspoons sherry vinegar
2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper

1/4 pound shrimp (about 8 26/30 count), peeled and deveined
1/2 teaspoon sambal
1 clove garlic, minced
1 teaspoon coarse salt
Freshly ground black pepper
1 tablespoon olive oil
2 tablespoons small diced mango (reserved from above)
5 basil leaves, 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. 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 to let cool slightly.

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.