Cherry Tomato Gazpacho with Chili Peppers

Ingredients:

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

Preparation:

1. 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.

2. 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.
3. Transfer to paper towels to drain excess oil and sprinkle with Parmesan.

4. To serve:

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