Loading Video...

Cherry Tomato and Chile Gazpacho

  • Level: Easy
  • Total: 2 hr 16 min
  • Prep: 10 min
  • Inactive: 2 hr
  • Cook: 6 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe



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


  1. 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.
  2. 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.
  3. Drain on paper towels and sprinkle with the Parmesan.
  4. To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.


Barley, Corn, Roasted Poblano and Cherry Tomato Salad with Chile Cilantro Dressing

Gazpacho Salad

Chunky Gazpacho

Amazin' Gazpacho

Gazpacho Andaluz

Macho Gazpacho

Watermelon Gazpacho

🤤 More Drool-Worthy Recipes