Prev Recipe Next Recipe

Recipe courtesy of Wolfgang Puck

Show: Wolfgang Puck

Episode: Chino Farms 1

Save Recipe Print

Total:: 1 hr
Prep:: 1 hr

Yield:: 3 quarts, 6 to 8 servings

Ingredients

Gazpacho:

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

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.

Recipe courtesy of Wolfgang Puck, "Pizza, Pasta & More!," Random House, 2000

My Private Notes

Name: Gazpacho
Prep time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 3 quarts, 6 to 8 servings
Cuisine: european
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; 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; 12 to 16 large shrimp, peeled, deveined, butterflied, poached, and chilled; 6 to 8 sprigs fresh cilantro; 6 to 8 wedges lime