38
Gazpacho cont.
METHOD
1
In a large, nonreactive bowl, stir together the tomatoes, celery stalks,
red bell pepper, cucumber, tomato juice, vegetable broth or water,
olive oil, sherry vinegar, parsley leaves, 1 tablespoon sugar, tomato
paste, paprika, cayenne, 2 teaspoons salt, and black pepper. Cover
with plastic wrap and refrigerate for 2 hours.
2
In batches, transfer the chilled gazpacho mixture to your Food
Processor Mixing Bowl fitted with the Chopping blade and use the
PULSE button until the soup is coarsely puréed. Transfer the
batches, as ready, to another nonreactive bowl. Stir the mixture to
blend the batches. Taste and add salt and pepper or sugar, if
necessary, to highlight the sweetness of the tomatoes. Cover with
plastic wrap and refrigerate until well chilled, several hours more.
3
Prepare the avocado garnish: In a small bowl, gently stir together
the avocado, red onion, and lime juice. Season to taste with salt and
pepper. Cover with plastic wrap and refrigerate.
4
If serving in hollowed-out beefsteak tomatoes, slice the tops off the
beefsteak tomatoes. With a teaspoon or tablespoon, scoop out the
seeds and the cores, taking care not to break through the tomatoes'
bottoms or outer walls. Place the hollowed-out tomatoes upside
down on a platter to drain and refrigerate them until ready to serve.
5
At serving time, place a beefsteak tomato bowl on each of eight
serving plates. Ladle the gazpacho into each tomato (or into bowls),
top with a generous tablespoonful of the avocado mixture, and
garnish with a parsley sprig. Serve immediately.
Recipe courtesy Wolfgang Puck Makes it Easy,
Rutledge Hill Press, 2004
37
Gazpacho with
Avocado Garnish
Makes 6 - 8 servings
INGREDIENTS
For the Gazpacho
2 pounds sun-ripened tomatoes, cored and chopped
2 celery stalks, chopped
1 small red bell pepper, cored, seeded, and chopped
1 large English cucumber, peeled, halved lengthwise,
seeded, and chopped
1 1/2 cups good-quality canned tomato juice or V-8
1/2 cup vegetable broth or water
1/2 cup extra-virgin olive oil
1/4 cup sherry vinegar
1/2 cup packed fresh flat-leaf parsley leaves
1 to 2 tablespoons sugar (or to taste)
2 tablespoons tomato paste
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne
2 to 3 teaspoons kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper
For the Avocado Garnish
1 large, ripe but firm Hass avocado, peeled, pitted,
and cut into 1/4-inch dice
1/4 small red onion, peeled and cut into 1/4-inch dice
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
For serving (optional)
6 to 8 beefsteak tomatoes
8 sprigs flat-leaf parsley
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