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Gazpacho with Shrimp and Avocado
Wolfgang Puck
The Wolfgang Puck Cookbook:
Recipes from Spago, Chinois, and
Points East and West
by Wolfgang Puck, 1995, Random House, Inc.
 
2 1/2 pounds (7 or 8) very ripe medium
tomatoes, cored and quartered
About 1 1/4 pounds (2 medium) cucumbers,
peeled and seeded
1/2 pound (1 medium) bell pepper
(red, green or yellow), cored,
seeded and cut into 1-inch chunks
2 large celery stalks, cut into 1-inch pieces
3 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon cayenne pepper
1/4 cup olive oil
1 tablespoon sherry wine vinegar
2 cups tomato juice
1/2 pound grilled shrimp
Avocado for garnish
1. In a large stainless steel, glass, or ceramic bowl, combine the
tomatoes,
1 1/2 cucumbers, bell peppers, celery, tomato paste, salt, pepper and cayenne.
Pour over the olive oil and vinegar, cover and refrigerate 6
to
8 hours, up to overnight,
stirring occasionally.
2. Using a food processor fitted with a steel blade, process the
vegetables until they are minced, still retaining some texture. (This will have to
be
done
in 2 or 3 batches). Return to the bowl and pour in the tomato
juice. Correct seasoning to
taste and chill until serving time.
3. When ready to serve, cut the remaining half of cucumber into
thin slices.
Presentation: Ladle the gazpacho into 8 soup bowls. Garnish with
the cucumber slices and top with grilled shrimp and avocado.
To prepare ahead: Through step 2.
Note: Crabmeat or cooked lobster may be
substituted for the grilled shrimp.
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