Wolfgang Puck's No Cook Gazpacho

Total Time
Prep 15 mins
Cook 0 mins

This recipe for Wolfgang Puck's no cook gazpacho (which can be made a day ahead) was in the cooking section of my newspaper today....It sounded sooo good, I just had to share it with my friends here. (The recipe is from his most recent book: "Pizza, Pasta and More!" - Random House, $35.) There is no "cooking" time, but 2 hours chilling time.

Ingredients Nutrition


  1. ---Prepare gazpacho:.
  2. In a large bowl, combine all ingredients (except for topping ingredients and garnishes).
  3. Cover and refrigerate for 1 hour.
  4. Transfer to food processor, pulse until almost pureed, leaving a little texture.
  5. Season with salt and pepper.
  6. Return to bowl, cover and refrigerate another hour before serving.
  7. ---Prepare Topping:
  8. In a medium bowl, combine all the topping ingredients until well blended.
  9. Season with salt and pepper.
  10. Cover and refrigerate until needed.
  11. ---To serve:
  12. Ladle 10 to 12 ounces into chilled soup plates.
  13. Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.
  14. Place a wedge of lime on the rim of the plate.
Most Helpful

This is FABULOUS! I reduced the amount of olive oil to 1/2 C to reduce fat and sat fat values. And substituted merlot for the sherry vineagar. OMG, it is yummy! THANK YOU for posting this recipe.

lagritt October 28, 2007

This was so good even in the winter! I did not use any of the garnish ingredients and this soup was still very yummy. I left mine a bit more chunky and enjoyed it very much.

lauralie41 December 22, 2005