If you’re a fan of spicy, this gazpacho cold soup will impress you. your taste. It is made from sweet cherry tomatoes, which harmoniously complemented by the sharpness of chili peppers. Jalapeno medium hotness and more “evil” serrano before going to the soup, thoroughly cleaned of partitions and seeds, otherwise they will turn your gazpacho in a fire bomb. All vegetables and spices are ground in blender and infuse in the refrigerator. Sprinkle them before serving diced fried polenta with parmesan. This is a great alternative. traditional croutons. Polenta will save you if the soup seems strong spicy. Nutritional information per serving: (4 total) Calories 228, total fats 17 g., saturated fats g., proteins 6 g., carbohydrates 17 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 2 час. sixteen min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Gazpacho
- 450 gr ripe cherry tomatoes (about 4 tablespoons)
- 2 medium cucumbers, peeled and chopped
- 1 jalapeno peeled peeled stalk, seeds and coarse chopped
- 1 serrano pepper, peeled of the stalk, seeds and partitions, coarsely chopped
- 1 large or 2 small shallots, coarsely chopped
- 1 clove garlic, crushed
- 2 tbsp. l cider vinegar
- 2-3 tsp hot sauce (preferably Tabasco)
- 1.5 tsp coarse salt + optionally to taste
Crutons
- Cooking Oil
- Half a package (250 gr.) Of finished purchased polenta, diced 1 cm.
- 3 tbsp. l grated parmesan
Recipes with similar ingredients: cherry tomatoes, cucumbers, peppers jalapenos, serrano peppers, shallots, garlic, apple cider vinegar, sauce tabasco, polenta, parmesan cheese
Recipe preparation:
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Gazpacho:
Put tomatoes, cucumbers, chili peppers, shallots, garlic, vinegar, hot sauce and salt in a blender. Beat until smooth. masses. Taste and salt if necessary. Put in the refrigerator for 2 hours or until ready to serve.
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Toast:
Pour enough olive into a large thick-bottomed pan oil to fill it 2.5 cm. Heat over medium heat until the oil will not heat up to 190 ° C on a deep fat thermometer. If you there is no special thermometer, throw a cube of bread into the butter and he should be fried after 3 minutes. Working in batches, carefully add polenta cubes to the pan and fry, periodically stirring the cubes to lie at a distance from each other, to golden brown, about 2 minutes.
- Transfer to paper towels to drain excess fat and sprinkle with parmesan.
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For submission:
Pour gazpacho on four plates and put croutons from polenta.
