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

5 5

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.

5 5

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.