Buffalo Rising's Sunday Suppers w/Chef John Glahe
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
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bhorvath
"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.
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bhorvath
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
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Deliking
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.
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mepolo
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.
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GoldenLark
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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