Wolfgang Pucks No Cook Gazpacho Food

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.

WOLFGANG PUCK'S FOCACCIA

Wolfgang Puck's Focaccia image

This is our favourite focaccia recipe. Love it - make it plain as he suggests or I add olives on top or the zesty potato topping I posted separately.

Provided by Wendys Kitchen

Categories Yeast Breads

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 ounce active dry yeast
14 ounces water
1 tablespoon honey
1 1/2 lbs bread flour
1/2 cup extra virgin olive oil
1 tablespoon sea salt
extra virgin olive oil, for brushing
kosher salt, for topping
fresh ground black pepper, for topping
fresh thyme leave, minced, for topping

Steps:

Preheat oven to 400°F
Brush a 12 by 18-inch baking tray with olive oil. Set aside.
Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.
Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.
Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.
Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes.
Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes.

Nutrition Facts : Calories 589.9, Fat 19.2, SaturatedFat 2.7, Sodium 1168, Carbohydrate 90.4, Fiber 3.6, Sugar 3.2, Protein 12.6

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.

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