Wolfgang's Gazpacho Recipe - Cooking Index
Wolfgang's Gazpacho Recipe - Cooking Index
If you don't want to serve a salad, this is the perfect first course on a warm summer evening, when tomatoes are bursting with flavor. It requires no cooking and can be made the day before it is needed. If the texture is too thick for your taste, stir in a little tomato juice.
Courses: Soup| 10 | Roma tomatoes - (abt 2 lbs) - cored, chopped | |
| 1/2 | Red bell pepper - cored, seeded, | |
| And chopped | ||
| 1 | English cucumber - peeled, seeded, | |
| And chopped | ||
| 2 | Celery stalks - chopped (medium) | |
| 1/2 cup | 20g / 0.7oz | Fresh flat-leaf parsley leaves |
| 1 tablespoon | 15ml | Tomato paste |
| 2 cups | 474ml | Tomato juice |
| 1/2 cup | 118ml | Water |
| 1/4 cup | 59ml | Sherry wine vinegar |
| 1 cup | 237ml | Extra-virgin olive oil |
| 3 tablespoons | 45ml | Sugar |
| 2 tablespoons | 30ml | Kosher salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Sweet paprika |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| Topping Mixture | ||
| 1/4 cup | 59ml | Red bell pepper in 1/4" dice |
| = (cored, seeded, and trimmed) | ||
| 1/4 cup | 59ml | Yellow bell pepper in 1/4" dice |
| = (cored, seeded, and trimmed) | ||
| 1/4 cup | 15g / 0.5oz | Red onion in 1/4"dice |
| = (peeled and trimmed) | ||
| 1/2 cup | 73g / 2.6oz | Coarsely-chopped red and yellow |
| Pear tomatoes | ||
| 1 | Ripe avocado - peeled, seeded, | |
| And cut into 1/2" dice | ||
| 1/2 cup | 8g / 0.3oz | Minced fresh cilantro leaves |
| 1/4 cup | 59ml | Fresh lime juice |
| Kosher salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Garnish | ||
| 12 | Shrimp - peeled, deveined, (large) | |
| Butterflied, poached, and chilled | ||
| 6 | Fresh cilantro sprigs - (to 8) | |
| 6 | Lime wedges - (to 8) |
Prepare Gazpacho: In a large bowl, combine all the ingredients. Cover and refrigerate for 1 hour.
Transfer to a 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 mixture: In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed.
Ladle 1 1/2 cups of gazpacho into chilled soup plates. Spoon 1/4 cup of the topping mixture onto center of soup, top with 2 shrimp, and garnish with a sprig of cilantro. Place a wedge of lime on the rim of the plate.
This recipe yields 6 servings.
Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/
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