Recipe courtesy of Giada De Laurentiis
Episode: The Heat is On
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Total:
2 hr 16 min
Prep:
10 min
Inactive:
2 hr
Cook:
6 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr 16 min
Prep:
10 min
Inactive:
2 hr
Cook:
6 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Gazpacho:
Croutons:

Directions

Watch how to make this recipe.

For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve.

For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes.

Drain on paper towels and sprinkle with the Parmesan.

To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.

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