Recipe courtesy of Wolfgang Puck

Gazpacho

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

Gazpacho:

Topping mixture:

Garnishes:

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.
Martha Stewart

Gazpacho

16m Easy 97%
CLASS
7m Easy 100%
CLASS
13m Intermediate 95%
CLASS
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Martha Stewart

Gazpacho

16m Easy 97%
CLASS
7m Easy 100%
CLASS
13m Intermediate 95%
CLASS