Cherry Tomato and Chile Gazpacho Recipe

Name: Cherry Tomato and Chile Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
2
Blend until smooth.
3
Taste and adjust the seasoning with salt, to taste.
4
Refrigerate for 2 hours until ready to serve.
5
For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil.
6
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.)
7
Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes.
8
Drain on paper towels and sprinkle with the Parmesan.
9
To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Cherry Tomato and Chile Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cherry Tomato and Chile Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions