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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 inbatches, 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (1112g) | ||
Recipe Makes: 1 | ||
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Calories: 182 | ||
Calories from Fat: 54 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6g | 8 % | |
Saturated Fat 3.5g | 17 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 16.5mg | 5 % | |
Sodium 2114.6mg | 73 % | |
Potassium 942.5mg | 25 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 20.8g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 182
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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