Wolfgang Puck BBLFP050 Gazpacho with Avocado Garnish, For the Gazpacho, For the Avocado Garnish

HSN_3n1BlenderManual 6/25/10 11:08 AM Page 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

11/2 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

1to 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

Gazpacho cont.

METHOD

1In 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.

2In 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.

3Prepare 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.

4If 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.

5At 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