Wolfgang Puck's No Cook Gazpacho

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 freshly ground black pepper
• 1/2-1 teaspoon cayenne pepper
• 1 teaspoon sweet paprika

Topping Mixture

• 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
• freshly ground black pepper

Garnishes

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

Directions

1. 1

   ---Preparegazpacho: In a large bowl, combine all ingredients (except for topping ingredients and garnishes).

2. 2

   Cover and refrigerate for 1 hour.

3. 3

   Transfer to food processor, pulse until almost pureed, leaving a little texture.

4. 4

   Season with salt and pepper.

5. 5

   Return to bowl, cover and refrigerate another hour before serving.

6. 6

   ---PrepareTopping: In a medium bowl, combine all the topping ingredients until well blended.

7. 7

   Season with salt and pepper.

8. 8

   Cover and refrigerate until needed.

9. 9

   ---Toserve: Ladle 10 to 12 ounces into chilled soup plates.

10. 10

    Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.

11. 11

    Place a wedge of lime on the rim of the plate.