Head chef Mario Gonzalez’s green grape gazpacho soup at Bistro Mediterranean & Tapas Bar in East Haven.
Catherine Avalone — Register
The ingredients for the green grape gazpacho soup at Bistro Mediterranean & Tapas Bar in East Haven.
Catherine Avalone — Register
Head chef Mario Gonzalez holds a bowl of his green grape gazpacho soup at Bistro Mediterranean & Tapas Bar in East Haven.
Catherine Avalone — Register
Head chef Mario Gonzalez garnishes a bowl of green grape gazpacho soup at Bistro Mediterranean & Tapas Bar in East Haven.
Catherine Avalone — Register
The Bistro Mediterranean & Tapas Bar in East Haven.
Catherine Avalone — Register
Head chef Mario Gonzalez runs the green grape gazpacho soup through a strainer at Bistro Mediterranean & Tapas Bar in East Haven.
Catherine Avalone — Register
FOUND: Bonnie McHale and Lyn Sanderson of Guilford wrote, “Drop everything and go to Bistro Mediterranean & Tapas Bar (383 Main St., East Haven, bistromediterraneanandtapasbar.com, 203-467-2500) and have the green grape gazpacho. You will sit and say ‘Holy gazpacho!’ It was beyond amazing for a hot night. I was wondering with your pull if you can get the recipe.”
Bonnie and Lyn, head chef Mario Gonzalez was delighted to share the recipe. You will have to wait until next year’s warm weather to enjoy the gazpacho at the restaurant when they will put the soup on the menu. In the meantime, you can make it at home.
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In researching gazpacho, I found out that some people serve gazpacho hot. Gazpacho originated in Andalusia, Spain’s southern region. Most of us are more familiar with the red gazpacho, prepared with tomatoes, garlic, green pepper, cucumber, vinegar and olive oil, among other ingredients. But there are so many variations and textures.
Some like it finely puréed and others enjoy a more hearty and thick consistency. Bread is often used, adding thickness to the soup. In my research, I found some recipes included raisins, hard-boiled eggs, fish, ham, almonds or green grapes, like the one prepared at Bistro Mediterranean.
This location opened in 2011 and quickly attracted a loyal customer base. Their Westbrook location followed in 2013, and Norwalk in 2014. Brothers Leo and Gabriel are now quite busy overseeing the three locations. One of the most popular dishes, and my favorite, is the Brussels sprouts salad, (shaved Brussels sprouts dressed with white truffle oil, black truffles, Parmesan cheese and lemon juice, served over a fried fontina cheese risotto cake). This was a reader recipe request a few years ago (bit.ly/2ecwpjN).
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Their other popular dishes include paella Mediterranea (calamari, clams, bay scallops, shrimp, mussels and fish of the day in a lobster saffron broth topped with half of a lobster); steak tartare (tartare of filet mignon with truffle oil, Parmesan cheese, shallots, black truffles, served with quail egg and Parmesan crostini); and grilled jumbo shrimp served over chickpea purée, drizzled with olive oil, and garnished with chopped scallions. For dessert you must indulge in the caramelized bananas.
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Inquire about the chef’s five-course tasting with wine pairings, available Sunday through Thursday. You will savor a Mediterranean feast in the center of East Haven.
1½ pounds green seedless grapes, sliced in half (reserve some for garnish)
3 small cucumbers without seeds, diced (reserve some for garnish)
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2 small green peppers, without seeds, diced
1 cup white vinegar, divided
1½ cups olive oil, divided
4 ounces plain Italian bread torn into pieces
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1 medium white onion, diced
2 scallions, chopped (for garnish)
Extra virgin olive oil for finishing
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Place ½ cup of olive oil and ½ half cup of vinegar in a bowl and mix. Add all of the other ingredients except the scallions. Mash to incorporate the liquid with the ingredients. Cover and let sit for an hour.
Put into a blender and slowly add the remaining olive oil and vinegar as it blends. Let chill in the refrigerator for an hour before serving. Pour into bowls and add a few of the reserved grape halves and cucumber pieces to each bowl. If desired, garnish each bowl with a thin slice of toasted Italian bread and top toast with the chopped scallions. Drizzle extra virgin olive oil over the toast and soup. Makes 4-5 servings.
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Which restaurant recipes or other recipes would you like to have? Which food products are you having difficulty finding? Do you have cooking questions? Send them to me.
Contact Stephen Fries, professor and coordinator of the Hospitality Management Programs at Gateway Community College, at gw-stephen.fries@gwcc.commnet.edu or Dept. FC, Gateway Community College, 20 Church St., New Haven 06510. Include your full name, address and phone number. Due to volume, I might not be able to publish every request. For more, go to stephenfries.com.
Dining and Cooking