Chef Stephanie Izard
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.
Mango & Almond White Gazpacho Soup Recipe
Yield: 2 Servings
Total Time: 5 Minutes
from Stephanie Izard
- 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 and mix until smooth.
- Season with salt and pepper
- Pass through a sieve.
- Serve with shrimp salad
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.
Read my 2009 Club Med Blogger series:
- Heading to Bahamas blogger bash
- Club Med -Day 0.5, cocktail party, Bahama Mama Cocktail
- Club Med -Day 2, beach photoshoot crazy
- Club Med – White Gazpacho Recipe and more blogger pics!
- Club Med – Fish & Cockburn Town
- Club Med – Green Flash Cocktail
- Club Med – Deep Sea Fishing