Photo: Cherry Tomato and Chile Gazpacho Recipe
Ingredients
Gazpacho:
- 1 pound ripe cherry tomatoes (about 4 cups)
- 2 medium cucumbers, peeled and chopped, or 4 Persian cucumbers, chopped
- 1 jalapeno chile, stemmed, seeded, deveined, and coarsely chopped
- 1 serrano chile, stemmed, seeded, deveined, and coarsely chopped
- 1 large or 2 small shallots, coarsely chopped
- 1 clove garlic, smashed
- 2 tablespoons apple cider vinegar
- 2 to 3 teaspoons hot sauce (recommended: Tabasco)
- 1 1/2 teaspoons kosher salt, plus extra for seasoning
Croutons:
- Vegetable oil, for frying
- 1/2 tube (9 ounces) store-bought, pre-cooked polenta, cut into 1/2-inch cubes
- 3 tablespoons grated Parmesan
Directions
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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By rabbitcol
naperville, IL
on May 04, 2013
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Made this tonight and agree with the writer who found it too hot. My family thrives on hot and spicy and they said it was too much. Would use half the peppers. That said the balance of tomato and other veggies was great. Loved the Parmesan croutons on the top. Will try again with modifications
By mcd630_5278489
Lake Lynn, PA
on July 12, 2012
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LOVE everything about this recipe for gazpacho...especially the left overs. The longer it sits in the fridge, the spicier it gets! Great summer recipe.
By headyspencer_13...
WEstminster, 44
on June 22, 2012
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Site wouldn't accept my review with only one star.... REALLY? I LOVE spicy food and followed the directions exactly (1 shallot, 1/2 a large jalepeno, 2 tsp. hot sauce and I found the soup as directed was overpowered w/ onion and spice. I had to add more tomotoes and threw in 1/2 a cantelope to tone it down. Since I abandoned this for the picnic I was going to bring it to, I bagged the croutons and added ripe avocado. Much modification needed for this recipe. I found the original in her Weeknights w/ Giada cookbook. Strange there are few reviews about the onion and heat....
Read all 15 reviews