From The Cookbook: Weeknights With Giada

If you love a little spice in your soup, then Giada’s Jalapeño and Cherry Tomato Gazpacho is calling your name! It’s filled with sweet, juicy cherry tomatoes and a hint of heat from the jalapeños, which makes every spoonful refreshing, a bit bold, and totally delicious.

I like making this gazpacho in advance, especially if I’m serving it to friends, so it’s chilled and flavors have really deepened. Paired with a warm piece of bread or topped with crispy polenta croutons, it’s one of those simple dishes that feels extra special.

Recipe Ingredients

• 1 pound (about 4 cups) ripe cherry tomatoes
• 2 medium cucumbers, peeled and chopped, or 4 Persian cucumbers, chopped
• 1 jalapeño chile, stemmed, seeded, and coarsely chopped
• 1 serrano chile, stemmed, seeded, and coarsely chopped
• 1 large shallot or 2 small shallots, coarsely chopped
• 1 garlic clove, smashed and peeled
• 2 tablespoons apple cider vinegar
• 2 to 3 teaspoons hot sauce, like Tabasco, to taste
• 1½ teaspoons kosher salt, plus more to taste
• ⅓ cup grated Parmesan cheese (optional)

Polenta Croutons

• Vegetable oil, for frying
• ½ (18-ounce) tube store-bought pre-cooked polenta, cut into ½-inch cubes

How To Make Giada Jalapeño and Cherry Tomato Gazpacho

1. Blend the Gazpacho: In a blender, combine cherry tomatoes, cucumbers, jalapeño, serrano, shallot, garlic, apple cider vinegar, hot sauce, and 1½ teaspoons salt, blending until smooth. Taste and add more salt if it needs a bit more flavor.
2. Chill the Soup: Pour the gazpacho into a bowl and place it inside a larger bowl filled with ice water. Stir it occasionally for around 10 to 15 minutes to get it nicely chilled.
3. Prepare for Frying Croutons: While the gazpacho chills, pour enough vegetable oil into a large, heavy-bottomed saucepan to fill it about 1 inch deep. Heat the oil over medium until a thermometer reads 375°F, or if you don’t have a thermometer, a cube of bread will brown in about 3 minutes.
4. Fry the Polenta Croutons: Carefully add polenta cubes in small batches to avoid overcrowding, frying for around 2 minutes while stirring occasionally. They should be golden and crisp. Use paper towels to drain the croutons as they finish.
5. Serve the Gazpacho: Ladle the chilled gazpacho into four serving bowls. For extra flavor and a satisfying crunch, sprinkle each bowl with a handful of the fried polenta croutons.
6. Add Parmesan (Optional): Finish by sprinkling Parmesan cheese over the gazpacho, if desired, for a little extra richness and flavor.

Recipe Tips

• Add a touch of acidity with a squeeze of fresh lime juice to the gazpacho right before serving, as it brightens the flavors and enhances the natural sweetness of the tomatoes.
• For a smoky twist, roast the cherry tomatoes and jalapeños under the broiler for 5-7 minutes before blending, which adds depth to the gazpacho’s flavor.
• Try garnishing with chopped fresh basil or cilantro instead of Parmesan; it adds a fresh herbaceous flavor that pairs well with the spicy kick from the jalapeños and serrano chiles.
• Use homemade croutons or fried tortilla strips instead of polenta croutons for a unique texture, adding a delightful crunch and contrasting flavor to the gazpacho.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Spicy Calamari Stew With Garlic Toasts
• Giada Hearty Tomato Soup with Lemon and Rosemary
• Giada Easy Italian White Bean, Pancetta, and Tortellini Soup

Giada Jalapeño and Cherry Tomato Gazpacho

Recipe by Giada De LaurentiisCourse: SoupsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

220

kcal

If you love a little spice in your soup, then Giada’s Jalapeño and Cherry Tomato Gazpacho is calling your name! It’s filled with sweet, juicy cherry tomatoes and a hint of heat from the jalapeños, which makes every spoonful refreshing, a bit bold, and totally delicious.

Ingredients

• 1 pound (about 4 cups) ripe cherry tomatoes
  

• 2 medium cucumbers, peeled and chopped, or 4 Persian cucumbers, chopped
  

• 1 jalapeño chile, stemmed, seeded, and coarsely chopped
  

• 1 serrano chile, stemmed, seeded, and coarsely chopped
  

• 1 large shallot or 2 small shallots, coarsely chopped
  

• 1 garlic clove, smashed and peeled
  

• 2 tablespoons apple cider vinegar
  

• 2 to 3 teaspoons hot sauce, like Tabasco, to taste
  

• 1½ teaspoons kosher salt, plus more to taste
  

• ⅓ cup grated Parmesan cheese (optional)
  

• Polenta Croutons
  

• Vegetable oil, for frying
  

• ½ (18-ounce) tube store-bought pre-cooked polenta, cut into ½-inch cubes
  

Directions

• Blend the Gazpacho: In a blender, combine cherry tomatoes, cucumbers, jalapeño, serrano, shallot, garlic, apple cider vinegar, hot sauce, and 1½ teaspoons salt, blending until smooth. Taste and add more salt if it needs a bit more flavor.
  
• Chill the Soup: Pour the gazpacho into a bowl and place it inside a larger bowl filled with ice water. Stir it occasionally for around 10 to 15 minutes to get it nicely chilled.
  
• Prepare for Frying Croutons: While the gazpacho chills, pour enough vegetable oil into a large, heavy-bottomed saucepan to fill it about 1 inch deep. Heat the oil over medium until a thermometer reads 375°F, or if you don’t have a thermometer, a cube of bread will brown in about 3 minutes.
  
• Fry the Polenta Croutons: Carefully add polenta cubes in small batches to avoid overcrowding, frying for around 2 minutes while stirring occasionally. They should be golden and crisp. Use paper towels to drain the croutons as they finish.
  
• Serve the Gazpacho: Ladle the chilled gazpacho into four serving bowls. For extra flavor and a satisfying crunch, sprinkle each bowl with a handful of the fried polenta croutons.
  
• Add Parmesan (Optional): Finish by sprinkling Parmesan cheese over the gazpacho, if desired, for a little extra richness and flavor.