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Algeria born Marie Cantelaube grew up in the beach town of Biarritz in the south of France with her French mother and Italian father. Needless to say, cooking was in her blood. Marie is a self-trained chef who honed her culinary skills when her husband ran a  French bistro in San Francisco, and later an elegant French restaurant in Cartagena, Colombia.

Marie focuses on dishes that are made with local vegetables from Blue Osa’s organic garden and the local farmers. She serves her meals family-style to encourage sharing and conversation.

Marie’s favorite cuisines are French and Mexican with her favorite dishes being Coq au Vin and Sopa de Pescado.

We asked Marie to share with us a recipe that simply screamed summer. She gave us her Gazpacho with Sweet Corn and told us that it is “a bright and chilled soup to liven up any Summer meal…the perfect summer soup that will always be a crowd favorite. With the days becoming warmer, our signature Gazpacho is the perfect addition to any meal or enjoyed alone. It is refreshing with a tangy marriage of sweet corn and roasted red peppers. With the addition of cucumber, its a light seasonal soup that the whole family will love

A majority of these garden fresh ingredients can be grown in your own backyard. With the added health benefits of vegetables picked at ripened perfection – full of vitamins, minerals, and phyto-nutrients – you will leave feeling lighter and with a extra spring in your step.”

Gazpacho with Sweet Corn
Serves 6


  • two 15 oz cans of corn
  • 4 roasted red bell peppers
  • 1/2 of a large cucumber
  • 1/2 yellow onion
  • 1 lemon
  • pineapple juice
  • 1 cup vegetable stock (may also use water)
  • 2 slices of toasted bread
  • 1 Tbs olive oil
  • 1 pinch red bell pepper
  • 1 pinch fleur del sal
  • cilantro to garnsih


  1. Roast the bell peppers over the stove’s flame
  2. Remove the bell peppers, cool, and remove skin
  3. Transfer bell peppers and the pinch of red pepper to a blender. Puree until smooth (may add olive oil by the tsp if needed)
  4. In a large pot, bring the pineapple and stock to a boil
  5. Add the bread crust to the mixture, and remove from heat
  6. Peel and roughly chop the onion and cucumber, remove all seeds from the cucumber
  7. Transfer the onion, cucumber, corn, stock mixture, oil, salt, pepper, and lemon to a blender
  8. Blend until smooth
  9. In glass cups, layer the red pepper puree followed by the corn gazpacho
  10. Garnish with chopped cilantro
  11. Serve chilled

Blue Osa is located at Playa Tamales de Puerto Jimenez 50 mts. Norte Entrada Ojo de Agua 60702 Puerto Jiménez

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Blanca Valbuena
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
Blanca Valbuena
Blanca Valbuena

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