Cherry tomato gazpacho with chili peppers

If you are a spicy lover, this cold gazpacho soup will impress you with its taste. It is made with sweet cherry tomatoes, which are harmoniously complemented by the spiciness of chili peppers. Jalapenos of medium heat and more "evil" serranos are thoroughly cleaned of partitions and seeds before going to soup, otherwise they will turn your gazpacho into a fire bomb. All vegetables and spices are ground in a blender and infused in the refrigerator. Sprinkle them with fried polenta and Parmesan cubes before serving. This is a great alternative to traditional croutons. Polenta will save you if the soup tastes too spicy.

Ingredients

• Gazpacho: 450 gr. ripe cherry tomatoes (about 4 tablespoons) 2 medium cucumbers, peeled and chopped 1 jalapeno pepper, peeled of the stalk, seeds and septa, coarsely chopped 1 serrano pepper, peeled of the stalk, seeds and septa, coarsely chopped 1 large or 2 small onions shallots, coarsely chopped 1 garlic clove, crushed 2 tbsp. l. apple cider vinegar 2-3 tsp hot sauce (preferably Tabasco) 1.5 tsp. coarse salt + additionally to taste
• Croutons: Vegetable oil for frying Half a package (250 g) of ready-made polenta, cut into 1 cm cubes. 3 tbsp. l. grated parmesan

Directions

1. Gazpacho: Put tomatoes, cucumbers, chili peppers, shallots, garlic, vinegar, hot sauce and salt in a blender. Whisk until smooth. Taste and add salt if necessary. Refrigerate for 2 hours or until ready to serve.
2. Croutons: In a large, heavy-bottomed skillet, pour enough olive oil to fill an inch of it. Heat over medium heat until the oil is 190 ° C on a deep-fry thermometer. If you don't have a special thermometer, put a cube of bread in the butter and it should cook in 3 minutes. Working in batches, gently add the polenta cubes to the skillet and cook, stirring occasionally, until the cubes are spaced apart until golden brown, about 2 minutes.
3. Transfer to paper towels to drain off excess fat and sprinkle with Parmesan cheese.
4. To serve: Pour gazpacho into four bowls and top with polenta croutons.