Wolfgang Puck'S No Cook Gazpacho - cooking recipe

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 fresh 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
fresh 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

Preparation

---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.