Luckys Gazpacho Recipes

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WOLFGANG PUCK'S NO COOK GAZPACHO



Wolfgang Puck's No Cook Gazpacho image

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.

Provided by Dee514

Categories     Vegetable

Time 15m

Yield 3 Quarts (96 ounces), 8 serving(s)

Number Of Ingredients 29

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

Steps:

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

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