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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Cherry Tomato and Chile Gazpacho

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