Cherry Tomato and Chile Gazpacho (Giada De Laurentiis) |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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