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What is this Gazpacho missing.... bacon!? Hacking classic dishes.

  • YAYME Aug 4, 2010 07:02 AM
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Last night I made iteration on gazpacho. With lots of tomatoes, tomato jucie, cucumbers, vinegar a hot pepper, some basil and some exotic spices. Then I decided to punch it up even more. I fried a pound of baco until it was crispy, almost burnt and threw it in the food processor., Then I put the pulverizsed bacon bits into the soup. The result a cold tomatoy-pepper,- smokey-bacony delicousness. I'm addicted to my bacon-pacho. Anyone want the recipe?

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  1. Add some chunks of cheese and you have BLT soup.:-)

    6 Replies
    1. re: chowser

      i don't get that cheese thing, chowser...

      1. re: alkapal

        Oops, sorry. I always put cheese in a BLT. You know, because bacon isn't bad enough...

      2. re: chowser

        Dont you mean lettuce?

        1. re: MattInNJ

          Yeah, and lettuce wouldn't make sense. I'll confess that my BLTs are more about the bacon and then I add cheese.

          1. re: chowser

            cheese works for me. it is one of my favorite food groups, i say.

            1. re: chowser

              Oh I agree, def. not about the lettuce ;-)

        2. I crisp up a little prosciutto which is a nice addition, but for me, a little goes a long way.

          1 Reply
          1. re: smtucker

            I am a big fan of Pancetta as a replacement for Bacon. It has a bit more flavour and when sliced thin crisps up really nicely.

          2. Sprinkling gazpacho with shreds of serrano ham is a traditional (albeit optional) Spanish practice.

            1 Reply
            1. re: BobB

              Don't we always like a bit of smokiness when a dish is missing that something? I often reach for my bottle of dark sesame oil, using only a small amount, as the flavor is so intense. It has helped out with a bland lentil soup when no bacon was at hand, as well as dips and other non-traditional uses. Just a hint of the oil makes just about anyone get that puzzled look that says they're trying to identify that ingredient!

              Viola

            2. I'm heat addled today and when first reading your post I thought you were playing with guacamole, not gazpacho, and I had absolutely nothing to say about that. Now that I've reread it, adding bacon, serrano or prosciutto to gazpacho is perfectly fine, carry on.

              5 Replies
              1. re: bushwickgirl

                Guacamole and bacon actually sounds like a good combination, too.

                1. re: chowser

                  Now that I've had a moment to think about it, it does indeed.

                  I didn't realize that the OP was discussing gazpacho until I read your BLT soup comment. The mention of adding cucumbers, basil and exotic spices to what I thought was guacamole shook me a bit.

                  The OP has a track record of posting, um, unusual food and drink ingredient combinations, witness the posted recipe of peppers stuffed with hot dogs, kidney beans, ham and sauerkraut, among other things; familiar ingredients, but when all stuffed into peppers together, well...I was unduly, but perhaps unfairly, influenced by that post:

                  http://chowhound.chow.com/topics/7026...

                  1. re: bushwickgirl

                    LOL, you have a far better memory than I do! Those peppers do sound...interesting.

                  2. re: chowser

                    The cantina across from my house offered a bacon guacamole special. It was delicious.

                    1. re: lawgirl3278

                      I need to make this!

                2. Sounds good, but the thing I love about a good gazpacho is the lightness. Bacon is anything but light. If I was going to "add" anything to it, maybe some nice cold shrimp!