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Wolfgang Puck's No Cook Gazpacho

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“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.”
3 Quarts (96 ounces)

Ingredients Nutrition


  1. ---Prepare gazpacho:
  2. In a large bowl, combine all ingredients (except for topping ingredients and garnishes).
  3. Cover and refrigerate for 1 hour.
  4. Transfer to food processor, pulse until almost pureed, leaving a little texture.
  5. Season with salt and pepper.
  6. Return to bowl, cover and refrigerate another hour before serving.
  7. ---Prepare Topping:
  8. In a medium bowl, combine all the topping ingredients until well blended.
  9. Season with salt and pepper.
  10. Cover and refrigerate until needed.
  11. ---To serve:
  12. Ladle 10 to 12 ounces into chilled soup plates.
  13. Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.
  14. Place a wedge of lime on the rim of the plate.

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