Gazpacho topped with Coffee-Glazed Bacon
Ingredients
Gazpacho
- 1 organic or hothouse cucumber
- 1 each red, orange, and yellow peppers (cored and seeded)
- 8 plum tomatoes
- 1 medium red onion, chopped
- 1 tbsp chopped garlic
- 32 oz organic tomato juice
- ½ cup rice or white wine vinegar
- ¾ cup Texas EVOO
- 1½ tsp kosher salt
- 1½ tsp freshly ground black pepper
Sour Dough Croutons
- 4 slices sour dough bread cut into 1" square pieces
- 2 tsp olive oil
Coffee Glazed Bacon
- 12 oz bacon
- ¾ cup strong coffee
- 2 tbsp maple syrup
- pinch of pepper and salt
Instructions
Gazpacho
- Roughly chop the cucumbers, bell pepper, tomatoes and red onions. (Add the garlic to the red onions)
- Pulse each vegetable separately in a food processor
- Combine in a large bowl and add tomato juice, vinegar, olive oil, salt, and pepper. Chill in fridge for at least a couple of hours.
Sour Dough Croutons
- Toss with Olive Oil and bake at 375 for 6 minutes.
Bacon
- Cut the bacon into narrow strips about 3 inches long
- Heat the pan and place the bacon in the pan, cooking until no longer raw.
- Pour in the coffee and maple syrup. Add salt and pepper. Cook until the coffee completely evaporates from the pan and bacon is dark and carmelized.
Video
Notes
To Serve: Pour into individual bowls and top with croutons and bacon.