Cherry Tomato And Chile Gazpacho
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
49
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender
3
Blend until smooth
4
Taste and adjust the seasoning with salt, to taste
5
Refrigerate for 2 hours until ready to serve
6
For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil
7
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F
8
(If you don't have a thermometer, a cube of bread will brown in about 3 minutes
9
) Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes
10
Drain on paper towels and sprinkle with the Parmesan
11
To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons