Recipe courtesy of Giada De Laurentiis
Episode: The Heat is On
Save Recipe Print
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.

More from:

Memorial Day

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Christmas Cherries

Recipe courtesy of Ree Drummond

Chile Con Queso

Recipe courtesy of Ree Drummond

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

"Cuisinart" Yellow Tomato Gazpacho

Recipe courtesy of Denis Jaricot

Smoked Tomato Gazpacho

"Cuisinart" Yellow Tomato Gazpacho

Recipe courtesy of Denis Jaricot

Charred Tomato Gazpacho

Recipe courtesy of Food Network Kitchen

Tomato and Watermelon Gazpacho

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword