This week, Tasting Table profiles Congress chef de cuisine Rebecca Meeker for their Sous Chef Series, which takes a look at the chefs-behind-the-chefs. A day-in-the-life slideshow includes a shot of her brunch kitchen essentials (crepe pan, toaster oven) and she also gives the online magazine her recipe for gazpacho. Tip: "you can swap in yellow tomatoes and peppers for a soup with a sunnier hue." [Tasting Table]
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