Wolfgang Pucks No Cook Gazpacho Recipes

BEST GAZPACHO

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

GAZPACHO

Steps:

• In a large bowl, combine all the ingredients for the soup. Refrigerate for 1 hour. Transfer to a food processor and pulse until almost pureed, leaving a little texture. Season with salt and pepper. Return to bowl, cover, and refrigerate for 1 hour before serving. Prepare topping mixture. In a medium bowl, combine all the ingredients until well blended. Season with salt and pepper. Cover and refrigerate until needed. To serve: Ladle 10 to 12 ounces into chilled soup plates. On a large serving spoon, place 1/4 cup of the topping mixture, top with 2 shrimp, and garnish with a sprig of cilantro. Carefully place in the center of the plate of soup. Place a wedge of lime on the rim of the plate.

WOLFGANG PUCK'S NO COOK GAZPACHO

Steps:

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

COPYCAT WOLFGANG PUCK'S CARAMEL FLAN CHEESECAKE

Steps:

• Caramel: In a heavy meatal saucepot combine the sugar, water and lemon juice.
• Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan.
• set aside to cool completely while you make the cake.
• Cheesecake Base: Preheat the oven to 325.
• In mixer fitted with a paddle attachent, on low speed work the cream cheese until smooth.
• Add the sugar, vanilla, and orange zest.
• Continue to mix for 2 minutes until smooth.
• Add the eggs, 1 at a time, and scrape down after each addition.
• On low speed slowly stream in the heavy cream.
• Scrape down every 30 seconds.
• Remove from bowl and pour out into prepapred cool caramel pan.
• Bake in a hot water bath for 1 hour.
• When finished the cake will be slightly firm to the touch.
• Remove from the oven and place in the refrigerator.
• Make sure to cool down for at least 4 hours before flipping over.
• The cake can be made up to 2 days in advance.
• Flip over by placing a 12-inch flat plate over the top of the cake pan.
• Hold with a firm grip and flip cake upside down.
• Let the pan sit on top for a second.
• Lift pan off the cake and serve on its own or with fresh berries.