Midday Fix: Chef Sean Sanders makes spicy summer gazpacho

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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.

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