Cherry Tomato and Chile Gazpacho

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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