winter-gazpacho

Winter Gazpacho

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Tinesters
Recipe by  Tinesters

“This thick vegetable soup is hearty and boasts a colorful flavor. This dish is normally eaten cold but is perfectly suitable to be eaten warm or with a warm side dish. If you care to use ham in place of the bacon, cook it briefly in its own juices before adding it to the soup while it simmers. Also, try using tabasco or your favorite hot sauce in it. Add creative toppings to the soup by dicing hard boiled eggs into bitesize pieces. Add fresh basil instead of parsley.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into bite size pieces.
  2. Put the tomatoes, cucumber, and onion in a food processor or blender; process until the mixture has the texture of a viscous soup.
  3. Heat the olive oil in a large saucepan; cook and stir the garlic in the hot oil until fragrant, about 1 minute. Pour the tomato mixture into the pan. Season with parsley, salt, and pepper; cover and reduce heat to low. Simmer until the flavors blend to your liking, 40 to 60 minutes. Sprinkle the chopped bacon over the soup to serve.

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Reviews (2)

Rate This Recipe
tipo202
1

tipo202

totally loved it

Jessica
0

Jessica

This is a Summer Gazpacho, and not a stellar one at that.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 210 cal
  • 10%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 12.6 g
  • 4%
  • Protein
  • 11.7 g
  • 23%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

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Chef John's Gazpacho

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Pica De Gallo Inspired Gazpacho (Gluten-Free)