"Chunky Gazpacho" - not a Panamanian middle-weight boxer, as John avers, but, in my opinion, the only salad that should be served in a bowl!
It must have been the early nineties. Enjoying a visit with Marthann Masterson and her friend Louise, of Ouisie's Table in Houston, I made the routine pre-dinner call to the Glendale Springs Inn, only to have the chef tell me he has almost finished cooking the gazpacho. It was, of course, his goose.
I rushed to take over for the evening while my guests conspired to fill the post just vacated. That's how Ruth Adams Bronz - chef, restaurateur, cookbook author, and Louise's sister - came to spend the season at the Inn. A wonderful tale for another day.
Start with a big can of V-8. I think they come in plastic now. Not low-sodium. Finely dice red bell pepper, yellow bell pepper, whatever color you have, half an onion, a cucumber (I like the fancy ones you don't have to peel or seed or the little Kirbys you only have to peel.). Add a clove or two of garlic, finely minced, and four or five good tomatoes cut into half-inch chunks, a couple tablespoons of Worcestershire sauce, and salt. Chill, Man.
You might at the last minute sneak in some thinly sliced white mushrooms and/or top each serving with a dollop of curried mayonnaise. But no need.