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September 11, 2007 / Tony

Jim Fullin’s Gazpacho with My Variation.

 Well, I had to make gazpacho one more time.  An earlier recipe for gazpacho on this blog was made with very coarsely chopped vegetables and was very healthy for you as there was hardly any fat or salt present in the final dish.  (It was delicious nonetheless.)  However, I remembered eating another style of gazpacho and I was lucky enough to find the recipe for it recently.  It was a recipe from the late Jim Fullin, who taught me a lot about food and, more importantly, how to really enjoy food.  Here’s the recipe:

Jim Fullin’s Gazpacho

1/2 Bermuda onion or other sweet onion

1 1/2 cucumbers, peeled

5 or 6 medium tomatoes, peeled

5 garlic cloves

2 medium green peppers, seeded

1/2 cup olive oil

1 cup tomato juice

1 or 2 celery ribs

3/4 tsp chili powder or small fresh chili pepper

1 T Kosher salt

dash Tabasco sauce

Chop all ingredients coarsely and separately in food processor.  Blend and chill overnight. 

That was a good recipe.  I remember Jim making it for me at least on two occasions.  The first time I had it, it was like a bolt of lightning.  I’d never had anything that said summer like his gazpacho did.  It was fresh and spicy and clean and just a little earthy.  Plus, it was cold and refreshing on a hot summer day.  It’s a perfect summer dish. 

In memory of him and to use up my garden tomatoes, I sort of made his gazpacho.  Here’s what I did:

Tony’s Gazpacho

1.5 lbs tomatoes

1 rib celery

1/2 red onion

1 cucumber, peeled and seeded

1 red chili pepper

4 cloves garlic

3/4 cup spicy bloody mary mix

1/3 cup olive oil

Kosher salt and cracked black pepper to taste

Tabasco or other hot sauce (optional)

Sour cream, for garnish

Coarsely chop all vegetables.  Place 1/3 of tomatoes, celery, red onion, cucumber, chili pepper, and garlic in a food processor.  Process in pulses until a fairly uniform consistency is reached.  Empty food processor into a bowl large enough to hold all of the ingredients.  Then add the rest of the tomatoes and pulse until about the same consistency as the other vegetables.  Combine all vegetables together along with the olive oil and spicy bloody mary mix.  Season to taste with salt and pepper.  If you feel it needs more heat, add some Tabasco sauce.  I didn’t need to add any. 

Ladle into bowls and top with a large dollop of sour cream.  Serve.

My gazpacho, naturally, was quite a bit hotter than Jim’s recipe.  But it retained all of the great fresh and refreshing qualities of the original.  And the sour cream really, almost unfortunately, makes the dish really comes together.  It added a creaminess and richness that those vegetables are just never going to come up with on their own.  Served with some good bread toasted and it was a really good meal.  Here’s a picture:




Leave a Comment
  1. Katelyn / Sep 12 2007 10:59 am

    gazpacho will always be my favorite 🙂

  2. Kathy / Sep 14 2007 9:34 pm

    Hi Tony. This was nice.

    Kathy Fullin


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