Cherry Tomato and Chile Gazpacho Recipe | Say Mmm

Ingredients

• 1 pound ripe cherry tomatoes (about 4 cups)
• 2 medium cucumbers, peeled and chopped, or 4 Persian cucumbers, chopped
• 1 jalapeno chile, stemmed, seeded, deveined, and coarsely chopped
• 1 serrano chile, stemmed, seeded, deveined, and coarsely chopped
• 1 large or 2 small shallots, coarsely chopped
• 1 clove garlic, smashed
• 2 tablespoons apple cider vinegar
• 2 to 3 teaspoons hot sauce (recommended: Tabasco)
• 1 1/2 teaspoons kosher salt, plus extra for seasoning
• Vegetable oil, for frying
• 1/2 tube (9 ounces) store-bought, pre-cooked polenta, cut into 1/2 inch cubes
• 3 tablespoons grated Parmesan