The Story of the Soup: Gazpacho a la Benny's
There’s just no soup like a Gazpacho. And, if you’ve never tried one, I highly recommend you start making your plans… I’d start with booking a flight to Alaska. Jump on a boat. Get yourself some King Crab. Bring it back to the Midwest for the finest heirloom tomatoes. Gather some top season yellow bell peppers, cucumber, red onion. Open up time in your schedule for training with a master chef. Put it altogether, and, voila, you’ve got a gorgeous gazpacho. Sit back and enjoy the fruits of your labor.
Or… it may be easier to just come by Benny’s Chop House. Besides the obvious lack of cross-continent travel expenses, escape from dangerous crab fishing (a la Discovery Channel’s “Deadliest Catch”), and the freedom you’ll have in your schedule from not apprenticing with a master chef, Benny’s boasts “the freshest seafood, flown in daily,” featuring “seasonal, local, Midwestern” vegetables and has a stellar reputation as serving “the very best of everything”.
So, even though Benny’s Chop House might be best known for their steaks, the Gazpacho a la Benny's promises to deliver the same commitment to excellence. And if you want to know the real depth to the Story of this Soup, look no further than the reputation of the establishment that produces it.
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