"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.
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
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.
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.
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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