Wolfgang Puck's No Cook Gazpacho

Submitted by Dee514

"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."

 

• Ready In: 15mins
• Ingredients: 29
• Yields: 3 Quarts (96 ounces)
• Serves: 8

ingredients

• 10 roma tomatoes, cored and chopped
• 1⁄2 red bell pepper, cored, seeded and chopped
• 1 English cucumber, peeled, seeded and chopped
• 2 medium celery ribs, chopped
• 1⁄2 cup fresh flat leaf parsley
• 1 tablespoon tomato paste
• 2 cups tomato juice
• 1⁄2 cup water
• 1⁄4 cup sherry wine vinegar
• 1 cup extra virgin olive oil
• 3 tablespoons sugar
• 2 tablespoons kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 - 1 teaspoon cayenne pepper
• 1 teaspoon sweet paprika

• Topping Mixture

• 1⁄4 cup red bell pepper, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
• 1⁄4 cup yellow pepper, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
• 1⁄4 cup red onion, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
• 1⁄4 cup cucumber, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
• 1⁄4 cup fresh lime juice
• 1⁄4 cup red pear tomatoes, coarsley chopped
• 1⁄4 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
• fresh 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. ---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.

Reviews

[Anonymous]

2 tablespoons of salt is way too much. Was this a misprint?

 

[lagritt]

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.