Cherry Tomato And Chile Gazpacho

More from this source
Food Network

Comments

Add a comment

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

You might also like

Garden Gazpacho
Sunset
Chilled Pineapple Gazpacho
Sunset
Angie Martinez's Watermelon Gazpacho
The Dr. Oz Show
Clemson Gazpacho
Framed Cooks
Tomato And Tomatillo Gazpacho
Epicurious
Seared Mahi-Mahi With Green Gazpacho Sauce
Epicurious
Yellow Tomato Gazpacho With Avocado Salsa
Fine Cooking
Spicy Tomato-And-Watermelon Gazpacho With Crab
Food & Wine
Heirloom Tomato Gazpacho With Lobster
Coastal Living
Spicy Gazpacho Shooters
Every Day with Rachael Ray