Recipe courtesy of Wolfgang Puck

Gazpacho

  • Total: 1 hr
  • Active: 1 hr
  • Yield: 3 quarts, 6 to 8 servings
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Ingredients

2 pounds, about 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 stalks, chopped

1/2-cup fresh flat-leaf parsley leaves

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 freshly ground black pepper

1/2 to 1 teaspoon cayenne pepper

1 teaspoon sweet paprika

Topping mixture:

1/4 cup red bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice

1/4 cup yellow bell pepper, cored, seeded, trimmed, and cut into 1/4 inch dice 

1/4 cup red onion, peeled, trimmed, and cut into 1/4 inch dice 

1/4 cup cucumber, peeled, seeded, and cut into 1/4 inch dice

1/2 cup red and yellow pear tomatoes, coarsely chopped 

3 ripe avocados, peeled, seeded, and cut into 1/2 inch dice 

1 cup minced fresh cilantro leaves 

1/4 cup fresh lime juice 

Kosher salt 

Freshly ground black pepper 

Garnishes:

12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled

6 to 8 sprigs fresh cilantro 

6 to 8 wedges lime

Directions

  1. In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the 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. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.
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