Can I just drink the V8?
"1 46oz can of V8"
I believe you have 46oz of V8 and about 10oz of other ingredients in this farm fresh gazpacho.
$6 a bowl
Slow food?
YUM blows
Can I just drink the V8?
"1 46oz can of V8"
I believe you have 46oz of V8 and about 10oz of other ingredients in this farm fresh gazpacho.
$6 a bowl
Slow food?
YUM blows
Sorry...I don't think the recipe should be blasted or considered to be presenting conflicting positions simply because 2 ingredients - equivalant to a 'stock' and seasoning, cannot be locally sourced. All of the fresh veggies can be purchased locally, and I believe that is what the chef probably meant. I think the recipe looks great for summer...but that's simply my small town provencial opinion....I'm not quite as 'worldly' as the other two posters here.
"He suggests using farm fresh ingredients which are most easily attained from your local farmers market"
In case you don't see V8 af the FM Saturday, however, I believe blending and straining celery, tomato, onion, tarragon, green onion, etc, with veg stock would be a fine substitute. And if market fresh Franks is also unavailable, which is often the case at the FM unfortunately, I'm not sure you cant get natural heat with a 1/4 habanero or a couple thai birds blended into your market fresh V8.
While I'm not wild about the prefab ingredients either, Brodo's has been a pleasant dining experience every time I have been there.
Although I'm not a celebrant of Biovat, a accurate observation is presented here, the article seems to present conflicting positions.
The concept of Yum is good, the content sometimes is less so. ( blows - Definition from the Merriam-Webster Online Dictionary) you need to check this out Biovat.
I was really excited at first to see a recipe from Brodo on the site. I dine at Brodo frequently and adore the restaurant, but the only soup on their menu I have ever had and disliked is the gazpacho! How about the white bean and ham soup recipe? Now that's a keeper.
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