Bacon Gazpacho Soup


by 365daysofbacon

Bacon Gazpacho Soup

Bacon Gazpacho Soup

Nothing is more American than a cold, smooth, frothy liquid to wash down a sticky summer night.

Nope, sorry, I didn’t brew any (bacon) beer. But I do have a recipe for the world’s lightest and tastiest summer soup.

It’s refreshing. It’s frothy. It’s tomato-y. It’s cilantro-y. It’s gazpacho-y. IT’S SPRINKLED WITH BACON.

It’s the only acceptable way to slurp some bacon.

I think even the Spanish would be proud of this particular American bastard-ization of a traditional favorite.

But. Then again. Bacon might cause bias.



  • bacon, cooked and crumbled
  • 1 can crushed tomatoes
  • zucchini
  • handful fresh cilantro, extra leaves for garnish
  • white onion
  • jalapeno (optional)
  • 4+ garlic cloves
  • 1 bell pepper (red preferred, but green also works)
  • 4-5 tbsp olive or coconut oil
  • 1-2 tbsp vinegar (balsamic is my fav, but I’ve used white wine and/or apple cider vinegar)
  • 1/2 lime (optional)
  • salt & pepper to taste


  1. Fry bacon, drain, set aside in freezer to get extra crispy.
  2. With a knife, roughly chop zucchini, cilantro, onion, jalapeno, pepper and garlic.
  3. In a food processor or blender, pulse above ingredients with until well-blended.
  4. Pulse in vinegar.
  5. Pulse in oil.
  6. Squeeze in lime. Salt and pepper, to taste. Pulse until soupy smooth.
  7. Place in fridge to get nice and cold.
  8. Serve with cold, crumbled bacon and cilantro leave garnish.

5 thoughts on “Bacon Gazpacho Soup

  1. cmblake6 says:

    This just looks incredible!

  2. cmblake6 says:

    Reblogged this on Cmblake6's Weblog and commented:
    This looks insanely delicious. Must. Make. Must. Make.

  3. Reblogged this on Sugar Land BBQ and commented:
    Here is a great way to use all of those tomatoes growing in your garden. I imagine you can replace the bacon with any of your favorite BBQ meats.

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