3567. BACON GAZPACHO

serves 4-6


about 2¼ pounds tomatoes, chopped
12 ounces applewood smoked bacon
2 limes, juiced
2 garlic cloves, minced
1 large cucumber, peeled and diced
1 avocado, cut in half and divided
½ of a large red onion, chopped
1 jalapeno, seeded or unseeded depending on desired heat
½ cup (lightly packed) fresh cilantro
2 cups water
1 tablespoon bacon grease

Cook bacon until crispy, drain, reserving 1 tablespoon grease, set aside. Chop all vegetables and divide in half. Cut avocado in half and rub one half with a piece of lime, dice the other half. Crumble bacon.

Add half of the chopped vegetables, half the crumbled bacon, half of the chopped avocado, lime juice, and cilantro to a food processor and process until vegetables are fine. Pour processed vegetable mixture into a mixing bowl, then add remaining vegetables, most of the bacon (reserve some for topping), and avocado. Stir in water and bacon grease, refrigerate for at least one hour. Ladle into bowl, top with bacon and diced avocado from remaining half , if desired. Serve well chilled.


bacon recipe source: Bernadette Martin (@BernadetMartin), Rants from My Crazy Kitchen, August 12, 2014