Cherry Tomato And Chile Gazpacho Recipes
CHERRY TOMATO AND CHILE GAZPACHO
Provided by Giada De Laurentiis
Time 2h16m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the gazpacho: Place the tomatoes, cucumbers, chiles, shallots, garlic, vinegar, hot sauce, and salt in a blender. Blend until smooth. Taste and adjust the seasoning with salt, to taste. Refrigerate for 2 hours until ready to serve.
- For the croutons: In a large heavy-bottomed saucepan, pour enough oil to fill the pan with 1 inch of oil. 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.) Working in batches, carefully add the polenta cubes and fry, stirring occasionally to keep the cubes separated, until golden brown, about 2 minutes.
- Drain on paper towels and sprinkle with the Parmesan.
- To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.
Nutrition Facts : Calories 228 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 7 milligrams, Sodium 672 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
CHERRY TOMATO GAZPACHO
A very simple, yet very tasty version of gazpacho, a chilled summer soup. You can make this up in no time, too, and enjoy a cooling soup on a hot day. Recipe doubles easily. Note that 2 hours marinating and chilling times are not included in the preparation time for this recipe making this a soup that is best made in the morning or the day before.
Provided by Lorraine of AZ
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the cucumber by peeling and dicing.
- Prepare the marinade by combining the pepper, walnut oil and garlic. Marinate the cucumbers in the marinade for 2 hours.
- Drain the cucumbers and transfer to a serving bowl. Add the cherry tomatoes and the yogurt, stirring well. Chill 4 hours or overnight.
- Garnish bowls of gazpacho with chopped dill and walnuts.
Nutrition Facts : Calories 216.6, Fat 17.8, SaturatedFat 3.9, Cholesterol 15.9, Sodium 61, Carbohydrate 10.7, Fiber 1.1, Sugar 8.1, Protein 5.2
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