Slow Food Buffalo is an extension of Slow Food USA, an organization committed to preserving North American food traditions (known as 'foodways') through programs and activities that promote bio-diversity, education and the building of food communities. Buffalo Rising's partnership with Slow Food Buffalo for our monthly Sunday Suppers column offers readers an opportunity to appreciate and support Buffalo's local food community. Here, a city chef provides readers with a recipe for a simple meal that not only uses a locally sourced ingredient, but is also conducive to sharing with a group of people, be they family, friends or neighbors.
This month's recipe, for a zesty, chilled Gazpacho, comes to us from Chef John Glahe of Brodo's Elmwood Village location. It's one of their most popular soups and Glahe was quick to put it back on the menu the moment the warm weather broke. He suggests using farm fresh ingredients which are most easily attained from your local farmers market (see BuffaloRising.com's Farmers Market Guide for more information).
Additionally, this soup is easy to adapt to your tastes; the herbs used can be increased or removed all together, along with the other seasonings and acids—the red wine vinegar, lemon juice and hot sauce. Chef Glahe combed through numerous gazpacho recipes before sorting this one out for himself a few years ago, and he suggests that you play with this one to make it your own. A single diced jalapeño can add spice to the whole pot, whirring it into a puree in your blender can make the entire recipe more refined, a good dollop of sour cream as a garnish can lend the dish richness. There are myriad options, it's really up to you.
A lot of wines may not fare well against this highly acidic soup, but Brodo recommends the pairing of a Pinot Grigio or Chianti for those that may like a little wine with their supper. For the rest of us, a cold beer and a slice of crusty bread will do just fine.
Brodo's Gazpacho
2 English cucumbers, peeled, cored and finely diced ·5 Roma tomatoes, seeded and finely diced ·
3 bell peppers of various colors, seeded and finely diced ·1 small red onion, peeled and finely diced ·1 46 fl oz can of V-8 ·1 tbsp red wine vinegar ·1 tbsp lemon juice ·1 tbsp Frank's Red Hot Sauce · 1 tbsp each, chopped- fresh flat Italian ·parsley, cilantro, dill weed, basil ·salt and pepper to taste
Combine all ingredients in a large bowl. Refrigerate overnight. Serve chilled.
Brodo
765 Elmwood Avenue, Buffalo 14222
716.881.1117