Wolfgang Puck's No Cook Gazpacho

Dee514's Note:

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.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 3.0 Quarts ...

• 10 roma tomatoes , cored and chopped
• ½ red bell pepper , cored,seeded and chopped
• 1 English cucumber , peeled,seeded and chopped
• 2 medium celery ribs , chopped
• ½ cup fresh flat leaf parsley
• 1 tablespoon tomato paste
• 2 cups tomato juice
• ½ cup water
• ¼ cup sherry wine vinegar
• 1 cup extra virgin olive oil
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• ½ teaspoon freshly ground black pepper
• ½-1 teaspoon cayenne pepper
• 1 teaspoon sweet paprika

Topping Mixture

• ¼ cup red bell pepper , peeled,coreed,seeded,trimmed and cut into a 1/4 inch dice
• ¼ cup yellow pepper , peeled,coreed,seeded,trimmed and cut into a 1/4 inch dice
• ¼ cup red onion , peeled,coreed,seeded,trimmed and cut into a 1/4 inch dice
• ¼ cup cucumber , peeled,coreed,seeded,trimmed and cut into a 1/4 inch dice
• ¼ cup fresh lime juice
• ¼ cup red pear tomatoes , coarsley chopped
• ¼ cup yellow pear tomato , coarsley chopped
• 3 ripe avocados , peeled,seeded and cut into 1/2 inch dice
• 1 cup minced fresh cilantro leaves
• kosher salt
• freshly ground black pepper

Garnishes

• 12 -16 large shrimp , peeled,deveined,butterflied,poached and chilled (omit if you are vegetarian)
• 6 -8 sprigs fresh cilantro
• 6 -8 wedges limes

Directions:

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

Reviews

[Chef #629751]

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.

[lauralie41]

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.