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
Vegetable oil, for frying
1/2 tube (9 ounces) store-bought, pre-cooked polenta, cut into 1/2-inch cubes
3 tablespoons grated Parmesan
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.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.