Wolfgang Puck’s No-Cook Gazpacho: A Symphony of Summer Flavors

As a chef, I’ve always believed that some of the most profound culinary experiences come from simplicity. There’s a certain magic in taking humble, fresh ingredients and transforming them into something spectacular with minimal fuss. I remember a sweltering August afternoon years ago, needing something utterly refreshing and vibrant. Flicking through a cookbook, I stumbled upon Wolfgang Puck’s no-cook gazpacho. The promise of a chilled, flavorful soup, ready with just a blender and a bit of chilling time, was exactly what I craved. That first taste was a revelation – pure, unadulterated summer in a bowl, proving that true elegance often lies in restraint and the quality of ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 0 minutes (No cooking involved)
• Total Time: 2 hours 15 minutes (Includes chilling time)
• Servings: 8
• Yields: 3 Quarts (96 ounces)
• Dietary Type: Vegan, Dairy-Free, Gluten-Free (if shrimp is omitted)

Ingredients

This gazpacho is a testament to the beauty of fresh produce, where each ingredient plays a vital role in creating a balanced and deeply flavorful soup.

For the Gazpacho Base:

• 10 ripe 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 (adjust to your spice preference)
• 1 teaspoon sweet paprika

For the Topping Mixture:

• 1/4 cup red bell pepper, peeled, cored, seeded, trimmed, and cut into a 1/4-inch dice
• 1/4 cup yellow pepper, peeled, cored, seeded, trimmed, and cut into a 1/4-inch dice
• 1/4 cup red onion, peeled, cored, seeded, trimmed, and cut into a 1/4-inch dice
• 1/4 cup cucumber, peeled, cored, seeded, trimmed, and cut into a 1/4-inch dice
• 1/4 cup fresh lime juice
• 1/4 cup red pear tomatoes, coarsely chopped
• 1/4 cup yellow pear tomato, coarsely chopped
• 3 ripe avocados, peeled, seeded, and cut into 1/2-inch dice
• 1 cup minced fresh cilantro leaves
• Kosher salt, to taste
• Fresh ground black pepper, to taste

Garnishes:

• 12-16 large shrimp, peeled, deveined, butterflied, poached, and chilled (omit if you are vegetarian)
• 6-8 sprigs fresh cilantro
• 6-8 wedges fresh limes

Equipment Needed

• Large bowl
• Food processor or high-powered blender
• Medium bowl
• Sharp knife and cutting board
• Measuring cups and spoons
• Chilled soup plates

Instructions

The beauty of this gazpacho lies in its effortless preparation. It’s a testament to the power of letting fresh ingredients shine with minimal intervention.

1. Combine the Base Ingredients: In a large bowl, combine all the ingredients for the gazpacho base: the chopped roma tomatoes, red bell pepper, English cucumber, celery ribs, parsley, tomato paste, tomato juice, water, sherry wine vinegar, extra virgin olive oil, sugar, kosher salt, fresh ground black pepper, cayenne pepper, and sweet paprika. Stir everything together thoroughly to ensure the salt and sugar begin to dissolve and the flavors start to meld.

2. First Chill: Cover the bowl with plastic wrap or a lid and refrigerate for 1 hour. This initial chilling period is crucial for allowing the raw vegetables to soften slightly and for the flavors to begin to develop before they are pureed.

3. Process the Gazpacho: After the first hour of chilling, transfer the chilled gazpacho mixture to a food processor or a high-powered blender. Pulse the mixture until it is almost pureed, but still has a little bit of texture. We are aiming for a rustic consistency, not a completely smooth liquid. Avoid over-processing, as you want to retain some delightful little bits of vegetable.

4. Season and Chill Again: Season the pureed gazpacho with additional salt and pepper to your liking. Remember that chilling can sometimes mute flavors, so it’s good to season assertively. Return the gazpacho to the bowl, cover it securely, and refrigerate for another hour before serving. This second chilling period is essential for the gazpacho to reach its optimal temperature and for the complex flavors to fully harmonize.

5. Prepare the Topping Mixture: While the gazpacho is chilling for the second time, prepare the vibrant topping mixture. In a medium bowl, combine all the topping ingredients: the diced red bell pepper, yellow pepper, red onion, cucumber, fresh lime juice, coarsely chopped red pear tomatoes, coarsely chopped yellow pear tomato, diced ripe avocados, and minced fresh cilantro leaves. Blend these ingredients until they are well combined.

6. Season the Topping: Season the topping mixture with kosher salt and fresh ground black pepper to taste. Cover the bowl and refrigerate until ready to serve. The topping adds a delightful freshness and textural contrast to the smooth gazpacho.

7. Assemble and Serve: When you are ready to serve, ladle approximately 10 to 12 ounces of the chilled gazpacho into chilled soup plates. This ensures the soup stays refreshingly cold.

8. Garnish Generously: Spoon about 1/4 cup of the prepared topping mixture over the center of each serving of gazpacho. If using, arrange 2 poached shrimp on top of the topping. Add a fresh sprig of cilantro for an aromatic touch. Finally, place a wedge of lime on the rim of each plate for an extra burst of citrus.

Expert Tips & Tricks

• Tomato Selection is Key: For the best flavor, use the ripest, most flavorful roma tomatoes you can find. They are less watery and have a richer taste, which is essential for a great gazpacho. If roma tomatoes are not at their peak, any ripe, flavorful tomato will work.
• The Power of Cold: Ensure all your ingredients, especially the vegetables for the base, are thoroughly chilled before you begin. This helps the gazpacho maintain its refreshing temperature once blended.
• Texture Control: The food processor step is where you dictate the gazpacho’s texture. For a chunkier soup, pulse just a few times. For a smoother consistency, process a bit longer, but always stop before it becomes a perfectly smooth liquid. A little bit of bite is part of its charm.
• Vinegar Matters: Sherry wine vinegar offers a unique, subtle depth. If you don’t have it, a good quality red wine vinegar or apple cider vinegar can be substituted, but taste and adjust as they have different flavor profiles.
• Spice Adjustment: The cayenne pepper is your key to heat. Start with the lower amount and add more gradually after tasting. Remember, you can always add more, but you can’t take it away.
• Olive Oil Emulsion: Don’t skimp on the extra virgin olive oil. It not only adds richness and a silky mouthfeel but also helps emulsify the soup, creating a more cohesive and satisfying texture.
• Topping Prep Ahead: The topping mixture can be prepared a few hours in advance, but it’s best to add the avocado just before serving to prevent it from browning.

Serving & Storage Suggestions

This gazpacho is designed to be served icy cold. The chilled soup plates are a simple but effective way to maintain its refreshing quality. The vibrant topping mixture adds a beautiful contrast in color and texture, making each bowl a visual delight.

Leftovers of the gazpacho base can be stored in an airtight container in the refrigerator for up to 2-3 days. It’s important to note that the texture might change slightly upon extended storage, becoming a bit more homogenized. The topping mixture is best stored separately in an airtight container in the refrigerator for up to 1 day, but again, the avocado is prone to browning, so it’s ideal to prepare it closer to serving time. Do not leave gazpacho at room temperature for more than 2 hours, as it is a raw vegetable soup. It is not recommended for freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	447 kcal
Calories from Fat	348 kcal
Total Fat	38.7 g	59 %
Saturated Fat	5.4 g	27 %
Cholesterol	11.3 mg	3 %
Sodium	2000.6 mg	83 %
Total Carbohydrate	27.4 g	9 %
Dietary Fiber	9 g	35 %
Sugars	12.5 g	49 %
Protein	5.2 g	10 %

Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is perfection as is, there’s always room for creative adaptation!

• Spicy Kick: For those who love heat, consider adding a finely minced jalapeño or serrano pepper to the base mixture for an extra layer of spice.
• Creamy Dream: If you’re looking for a richer, creamier gazpacho, you could add a small portion of peeled and seeded cucumber or even a bit of soaked and blended cashews to the base mixture for a velvety texture.
• Herb Variations: While parsley and cilantro are traditional, feel free to experiment with other fresh herbs like mint or basil in the base or topping.
• Vegetarian/Vegan Delight: As noted, omitting the shrimp makes this recipe easily vegetarian or vegan. You can also add crumbled feta cheese or toasted croutons for a vegetarian topping.

FAQs

Q: Can I make this gazpacho completely smooth?
A: Yes, you can continue to process the gazpacho in the food processor or blender until it reaches your desired smoothness. However, a slight texture is often preferred.

Q: How can I make sure my tomatoes are ripe enough?
A: Ripe tomatoes will yield slightly to gentle pressure and have a sweet, fragrant aroma. Avoid tomatoes that are hard or have green shoulders.

Q: Is it essential to chill the gazpacho for two hours?
A: Yes, the chilling time is crucial. It allows the flavors to meld and the soup to become refreshingly cold, which is paramount for gazpacho.

Q: What if I don’t have a food processor?
A: A high-powered blender will work perfectly well for pureeing the gazpacho. You may need to work in batches depending on the size of your blender.

Q: Can I make the topping mixture more than a few hours in advance?
A: You can prepare the non-avocado components of the topping ahead of time. Add the diced avocado just before serving to maintain its vibrant color and fresh texture.

Final Thoughts

Wolfgang Puck’s No-Cook Gazpacho is more than just a soup; it’s an invitation to savor the essence of summer. It’s a dish that celebrates freshness, simplicity, and the pure joy of vibrant flavors. Whether you’re serving it as a light starter on a warm evening or as a refreshing midday meal, this gazpacho is sure to impress. I encourage you to try it, play with the garnishes, and experience the delightful simplicity of a truly great summer soup. Don’t hesitate to share your creations and any tweaks you’ve made – happy cooking!