Historical recipe and humorous introduction by Boulter Kelsey, September 1984.
(Editor’s Note:: The writer of the September column (marking the first anniversary) of Macho Menus is a former race car driver. Boulter Kelsey lives in the 6000 block of Kingsbury with his wife Karen and two daughters. Race car driving has become a hobby for Boulter now that he has settled down as a consulting engineer with his own firm, Senne, Kelsey & Associates.) by Boulter Kelsey Once upon a time, while finding myself in the suddenly single situation, I was forced to rely upon my own abilities in the kitchen for a short time.
As a result of that experience. I accumulated several recipes, some of which. although not particularly appropriate for a three-year-old’s dinner, have proved handy nonetheless.
Most notable is a recipe for gazpacho which came into my possession through a secretive passing of a card under a table.
This gazpacho is guaranteed to produce rave notices with relatively little effort.
In order to truly “do” gazpacho, one must obtain the freshest vegetables possible.
This is best served by performing what is probably the most difficult task in preparation of this soup, that of getting up at 6:00 on a Saturday morning so that one can arrive before the mob at the Soulard Market. Having arrived at Soulard, one must assure that the eyes are open whilst shopping carefully for celery, green peppers, green onions, and cucumbers. Be quite careful to select firm and fresh material as this has a profound effect upon the finished product.
The number of these vegetables can be determined from the recipe below.
Most individuals will find that at least doubling the recipe is desireable, since the dish is best suited for a relatively large gathering; therefore, you will find that the correct quantity of vegetables is that which approximately fills the front passenger seat of a Ford Pinto.
Following the trek to Soulard, on your way home you should stop by your favorite grocery store and pick up the canned tomatoes, juices, and other ingredients.
It is important to utilize the best available sliced tomatoes which can be obtained. Upon arrival at home, one should immediately begin to cut the vegetables in preparation for mixing in the pot. Chopping vegetables can be great sport and it is chicken to use an electric food processor.
The particle size selected should be relatively large since crunchy bites are highly desireable. Obtaining a Blitzhaker from the housewares’ department at Famous can be quite helpful in the cutting process and it is not considered cheating since this is a manually operated device.
After all of the vegetables are chopped, insert the whole mess in a large pot and stir in the red wine vinegar, Worchestershire sauce, olive oil, and Tabasco.
The Tabasco sauce should be handled with great care to prevent screams of anguish on the part of those invited to partake. Cover and chill for 24 to 48 hours, preferably in a large crock, and serve. Enjoy with gusto. GAZPACHO 2 cans (14 1/2 oz. ea.) Contadina baby sliced tomatoes & juice (or a reasonable substitute) 1 whole green pepper—chopped 1/2 c. celery—chopped 4 green onions—chopped 1 cucumber—chopped 2 cloves garlic, pressed—or garlic powder 3 T. red wine vinegar 1 t. Worchestershire sauce 1 T. olive oil 1 can (10 1/2 oz.) condensed beef broth 1 can (12 oz.) V-8 Tabasco to taste (Serves 6 to 8)
Original photograph caption
Boulter Kelsey preparing gazpacho. The Times of Skinker-DeBaliviere, September 1984, page 3. Photographer not credited.
Originally published in The Times of Skinker-DeBaliviere, September 1984.
Read this article in the original newspaper issue.
Original source: SD_Times1984_09.pdf, printed page(s) 3; PDF page(s) 3.
