Midday Fix: Chef Sean Sanders makes spicy summer gazpacho

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Sean Sanders

Check, Please! Farm to Table Festival
Sunday, September 1
12:30 p.m. – 4:00 p.m.
Round Barn Winery Estate
Baroda, Michigan

For tickets:


Spicy Summer Gazpacho

1 lime
1 red onion
1 lb ripe heirloom tomatoes
1 small Armenian cucumber
1 cherry bomb pepper
1 garlic clove, minced
1 stalk of celery
sprig of basil
extra virgin olive oil
Kosher salt/fresh ground black pepper
olive ciabatta

Begin by setting all out ingredients – so you have everything accessible. Start by zesting and juicing the lime, then peeling and chopping your onion. Peel, dice and seed tomatoes and place them in a bowl. Then, dice the onion, celery and cucumber. Finely mince the cherry bomb pepper, leaving a small amount of seeds in tact. Reserve the seedpods for later. Add all the diced ingredients with a pinch of salt, pepper, cherry bombs and olive oil. Add 1 ½ teaspoons salt, 1 mounded teaspoon of minced chili, a splash of lime and a splash of olive oil. You must use judgment and your taste buds here! The Gazpacho should marinate for two hours. It will change a lot during marinating process. After two hours, taste again and tweak seasoning to your liking. If desired, serve with toasted olive ciabatta bread.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s