Best 4 Wolfgang Pucks No Cook Gazpacho Recipes

Wolfgang Puck's no-cook gazpacho is a vibrant and refreshing soup that is perfect for a hot summer day. This Spanish classic is traditionally made with fresh tomatoes, cucumbers, bell peppers, onions, and garlic, but Puck's version adds a few extra ingredients that make it truly unique. His recipe includes ripe mangoes, sweet corn, and a touch of lime juice, which gives the soup a bright and tropical flavor. The best part about this gazpacho is that it doesn't require any cooking, so it's incredibly easy to make. Simply combine all of the ingredients in a blender or food processor and blend until smooth. Cover the soup and refrigerate for at least 2 hours, or overnight for even better flavor. Serve chilled, garnished with fresh herbs and a drizzle of olive oil.

Let's cook with our recipes!

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

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.

WOLFGANG PUCK'S NO COOK GAZPACHO

Wolfgang Puck's No Cook Gazpacho image

This recipe for Wolfgang Puck's no cook gazpacho (which can be made a day ahead) was in the cooking section of my newspaper today....It sounded sooo good, I just had to share it with my friends here. (The recipe is from his most recent book: "Pizza, Pasta and More!" - Random House, $35.) There is no "cooking" time, but 2 hours chilling time.

Provided by Dee514

Categories Vegetable

Time 15m

Yield 3 Quarts (96 ounces), 8 serving(s)

Number Of Ingredients 29

Ingredients

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 ribs, chopped
1/2 cup fresh flat leaf parsley
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 fresh ground black pepper
1/2-1 teaspoon cayenne pepper
1 teaspoon sweet paprika
1/4 cup red bell pepper, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup yellow pepper, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup red onion, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup cucumber, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup fresh lime juice
1/4 cup red pear tomatoes, coarsley chopped
1/4 cup yellow pear tomato, coarsley chopped
3 ripe avocados, peeled, seeded and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
kosher salt
fresh ground black pepper
12 -16 large shrimp, peeled, deveined, butterflied, poached and chilled (omit if you are vegetarian)
6 -8 sprigs fresh cilantro
6 -8 wedges limes

Steps:

---Prepare gazpacho:.
In a large bowl, combine all ingredients (except for topping ingredients and garnishes).
Cover and refrigerate for 1 hour.
Transfer to 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:
In a medium bowl, combine all the topping 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.
Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.
Place a wedge of lime on the rim of the plate.

COPYCAT WOLFGANG PUCK'S CARAMEL FLAN CHEESECAKE

CopyCat Wolfgang Puck's Caramel Flan Cheesecake image

I haven't tried this, but it sounds wonderful! Flan and cheesecake combined into one show stopping dessert!

Provided by yooper

Categories Cheesecake

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
3 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs
1 cup heavy cream

Steps:

Caramel: In a heavy meatal saucepot combine the sugar, water and lemon juice.
Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan.
set aside to cool completely while you make the cake.
Cheesecake Base: Preheat the oven to 325.
In mixer fitted with a paddle attachent, on low speed work the cream cheese until smooth.
Add the sugar, vanilla, and orange zest.
Continue to mix for 2 minutes until smooth.
Add the eggs, 1 at a time, and scrape down after each addition.
On low speed slowly stream in the heavy cream.
Scrape down every 30 seconds.
Remove from bowl and pour out into prepapred cool caramel pan.
Bake in a hot water bath for 1 hour.
When finished the cake will be slightly firm to the touch.
Remove from the oven and place in the refrigerator.
Make sure to cool down for at least 4 hours before flipping over.
The cake can be made up to 2 days in advance.
Flip over by placing a 12-inch flat plate over the top of the cake pan.
Hold with a firm grip and flip cake upside down.
Let the pan sit on top for a second.
Lift pan off the cake and serve on its own or with fresh berries.

Tips for Making Wolfgang Puck's No-Cook Gazpacho:

- Use ripe, juicy tomatoes for the best possible flavor. - If you don't have time to peel the tomatoes, you can blanch them in boiling water for a few seconds, then shock them in ice water. The skins will slip right off. - Be sure to remove the seeds from the tomatoes before chopping them, to avoid a bitter taste. - Use a good quality olive oil for the best flavor. - Add a little bit of sugar or honey to balance out the acidity of the tomatoes. - If you like your gazpacho spicy, add a pinch of cayenne pepper or a few drops of Tabasco sauce. - Serve your gazpacho cold, over ice or with a scoop of frozen yogurt.

Conclusion:

Wolfgang Puck's no-cook gazpacho is a refreshing, flavorful soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste. So next time you're looking for a light and healthy meal, give this recipe a try. You won't be disappointed!