Gazpacho Garnish for Wolfgang Puck's zesty Gazpacho.

Yield: 3 quarts, 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 5 minutes
Inactive Prep Time: 2 hours
Ease of preparation: intermediate

2 pounds, about 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 stalks, 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 to 1 teaspoon cayenne pepper
1 teaspoon sweet paprika

Topping mixture:

1/4 cup cored, seeded, trimmed red bell pepper, cut into 1/4-inch dice
1/4 cup cored, seeded, trimmed yellow bell pepper, cut into 1/4-inch dice
1/4 cup peeled, trimmed red onion, cut into 1/4-inch dice
1/4 cup peeled, seeded cucumber, cut into 1/4-inch dice
1/2 cup coarsely chopped red and yellow pear tomatoes
3 ripe avocados, peeled, seeded and cut into 1/2-inch dice
1 cup minced fresh cilantro leaves
1/4 cup fresh lime juice
Kosher salt
Freshly ground black pepper

Garnishes:

12 to 16 large shrimp, peeled, deveined, butterflied, poached and chilled
6 to 8 sprigs fresh cilantro
6 to 8 wedges lime

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. 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. Cover and refrigerate until needed.

To serve, ladle 10 to 12 ounces into chilled soup plates. With a large serving spoon, carefully place 1/4 cup of the topping mixture and 2 shrimp. Garnish with a sprig of cilantro and place a wedge of lime on the rim of the plate.