Best 2 Wolfgang Pucks No Cook Gazpacho Recipes

Wolfgang Puck's no-cook gazpacho is a refreshing and flavorful soup that is perfect for a hot summer day. Made with fresh tomatoes, cucumbers, bell peppers, onions, and garlic, this gazpacho is packed with vitamins and minerals. It is also a good source of antioxidants, which can help protect the body from disease. This recipe is easy to make and can be prepared in just 30 minutes.

In addition to the classic gazpacho recipe, the article also includes recipes for a spicy gazpacho, a green gazpacho, and a white gazpacho. The spicy gazpacho is made with the addition of chili peppers, while the green gazpacho is made with green tomatoes and tomatillos. The white gazpacho is made with white tomatoes and almonds. All of these variations are delicious and refreshing, and they are sure to please everyone at your next party or gathering.

Let's cook with our recipes!

GAZPACHO

Gazpacho image

Provided by Food Network

Time 1h

Yield 3 quarts, 6 to 8 servings

Number Of Ingredients 28

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

Steps:

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.

BEST GAZPACHO

Best Gazpacho image

More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.

Provided by Julia Moskin

Categories dinner, easy, lunch, quick, soups and stews, appetizer

Time 20m

Yield 8 to 12 servings, about 1 quart

Number Of Ingredients 8

Ingredients

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks
1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks
1 cucumber, about 8 inches long, peeled and roughly cut into chunks
1 small mild onion (white or red), peeled and roughly cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
Salt
1/2 cup extra-virgin olive oil, more to taste, plus more for drizzling

Steps:

Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams

Tips:

Use ripe, juicy tomatoes: The quality of your tomatoes will greatly impact the flavor of your gazpacho. Choose ripe, juicy tomatoes that are in season and have a deep red color.
Chill your ingredients: Before you start making your gazpacho, chill all of your ingredients. This will help to keep the soup cold and refreshing.
Use a food processor or blender: A food processor or blender is the easiest way to purée the ingredients for your gazpacho. If you don't have a food processor or blender, you can also grate the vegetables by hand.
Season to taste: Once you've puréed the ingredients, season the gazpacho to taste with salt, pepper, and other spices. You can also add a splash of vinegar or lemon juice for a bit of extra acidity.
Chill the gazpacho for at least 30 minutes before serving: This will allow the flavors to meld and the soup to become nice and cold.
Serve the gazpacho with your favorite toppings: Traditional toppings for gazpacho include croutons, diced cucumbers, onions, and peppers. You can also add a dollop of sour cream or yogurt.

Conclusion:

Wolfgang Puck's no-cook gazpacho is a delicious and refreshing soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the perfect gazpacho every time.