This is a wonderful gazpacho recipe that Stephanie Izard created for the Food and Wine Festival at Club Med. It is so tasty. A great balance between the mango sweetness, spiced shrimp and refreshing cucumber.

Gazpacho Recipe from Stephanie Izard Club Med |

Chef Stephanie Izard

Gazpacho Recipe

I’m backtracking a bit here to the first evening at Columbus Isle. The first 1/2 day flew like the wind and I’m finally getting around to looking through the photographs of the whirlwind day. Thank goodness for pictures to remind me of what all happened or else I’d have little reminder of what I ate and ……how skinnier I was 4 days ago.

Believe me, four days of Club Med gluttony has me wearing elastic waisted pants now. My size 9 jeans that I wore on Saturday into the Bahamas can’t button up any more. Sigh.

What I enjoy about Food and Wine Festival week at Club Med are all the fabulous food demonstrations throughout the day. Presented by talented chefs from around the United States, each demonstration is a reflection of his/her specialty talents, cooking techniques and  flavors. And, of course, there’s plenty of free samples for all the guests!

Lucky I brought my sweat pants to wear towards the end of the week. Again, sigh.

Stephanie Izard, last season’s Top Chef winner, presented a cooking demonstration for her mango & almond white gazpacho with spiced shrimp. Now I’ve never been won over by a gazpacho soup because really, to me, soup needs to be hot. I grew up eating soup that was HOT and anything that was cold was no good and a sacrilege. Cold soup in my household was a neglected soup.

So when I heard of the dish, I wasn’t too ecstatic about it, but when I did taste it, Stephanie won me over. I was floored at the nutty undertones and bright, crisp layers of mango flavor. The bounce of the perfectly cooked spiced shrimp gave a wonderful bite to the smooth gazpacho. This dish is beyond EXCELLENT. I had two servings. Oh yes I did.

Why not have two servings, right? At an amazing all inclusive resort like this, it’s all part of the deal.

Read my 2009 Club Med Blogger series:

Mango & Almond White Gazpacho Soup

5 from 2 votes


  • 1 whole mango , peeled and sliced
  • 1 whole English cucumber , peeled & sliced
  • 1 clove garlic
  • 1 cup almonds , sliced and toasted
  • 2 Tablespoons olive oil
  • 1/4 teaspoon sriracha
  • salt & pepper to taste


  • Combine all ingredients in a blender (mango, cucumber, garlic, almonds, olive oil, sriracha, salt, and pepper) and blend until smooth.
  • Season with additional salt and pepper if needed.
  • Pass through a sieve. Serve chilled.

Nutrition Information per Serving

Calories: 280kcal, Carbohydrates: 11g, Protein: 8g, Fat: 25g, Saturated Fat: 2g, Trans Fat: 1g, Sodium: 9mg, Potassium: 366mg, Fiber: 5g, Sugar: 3g, Vitamin A: 82IU, Vitamin C: 3mg, Calcium: 108mg, Iron: 2mg