Cherry Tomato Gazpacho with Chili Peppers

Votes: 1

Time: 2 hours 16 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 228, total fat 17 G., saturated fats 3 G., proteins 6 G., carbohydrates 17 G., fiber 3 G., cholesterol 7 mg, sodium 672 mg, sugar 5 G.

If you love spicy food, this cold gazpacho soup will impress you with its flavor. It's made with sweet cherry tomatoes, which are perfectly complemented by the heat of chili peppers. Medium-hot jalapeños and more fiery serranos are carefully seeded and stemmed before adding them to the soup, otherwise they'll turn your gazpacho into a fiery bomb. All the vegetables and spices are blended and then refrigerated. Before serving, sprinkle them with cubes of fried polenta and Parmesan cheese. It's a wonderful alternative to traditional croutons. Polenta will save you if the soup seems too spicy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Gazpacho

450 g ripe cherry tomatoes (about 4 cups)
2 medium cucumbers, peeled and chopped
1 jalapeño pepper, stemmed, seeded, and ribs removed, coarsely chopped
1 serrano pepper, stemmed, seeded, and ribs removed, coarsely chopped
1 large or 2 small shallots, coarsely chopped
1 clove garlic, crushed
2 tablespoons apple cider vinegar
2-3 teaspoons hot sauce (preferably Tabasco)
1.5 tsp coarse salt + more to taste

Croutons

Vegetable oil for frying
Half a package (250g) of store-bought polenta, cut into 1cm cubes.
3 tbsp. l. grated parmesan

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Gazpacho:

Place the tomatoes, cucumbers, chili peppers, shallots, garlic, vinegar, hot sauce, and salt in a blender. Blend until smooth. Taste and adjust the seasoning if needed. Refrigerate for 2 hours or until ready to serve.
Toast:

In a large, heavy-bottomed skillet, add enough olive oil to fill the pan by 2.5 cm (1 inch). Heat over medium heat until the oil reaches 190°C (355°F) on a deep-fry thermometer. If you don't have a deep-fry thermometer, drop a cube of bread into the oil; it should be toasted in 3 minutes. Working in batches, carefully add the polenta cubes to the skillet and cook, stirring occasionally to keep the cubes spaced apart, until golden brown, about 2 minutes.

Transfer to paper towels to drain excess oil and sprinkle with Parmesan.
To serve:

Divide the gazpacho among four bowls and top with polenta croutons.