Cherry Tomato and Chile Gazpacho
- Total:
- 2 hr 16 min
- Prep:
- 10 min
- Inactive:
- 2 hr
- Cook:
- 6 min
- Yield:
- 4 servings
- Level:
- Easy
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:
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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