Wolfgang Puck's No Cook Gazpacho |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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:
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 |
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.
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