- Level: Easy
- Total: 2 hr 16 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 6 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 228 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 7 milligrams
- Sodium
- 672 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
- Sugar
- 5 grams
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.
