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.
Ladle the gazpacho into 4 soup bowls and top with the polenta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1112g)|
|Recipe Makes: 1|
|Calories from Fat: 54 (30%)|
|Amt Per Serving||% DV|
|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 %|
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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
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