Winter Gazpacho Recipe

• 1 (1 pound) package Bacon (cut into 1-inch pieces)
• 8 large ripe Tomatoes (diced)
• ½ Salad Cucumber (diced)
• 1 Onion (chopped)
• 1 tbsp extra-virgin Olive Oil
• 1 clove Garlic (minced)
• ¼ tsp dried Parsley (or to taste)
• Salt (to taste)
• Black Pepper (ground, to taste)

• Place a large, deep skillet over medium-high heat and cook bacon for about 10 minutes till evenly browned, turning occasionally.
• Remove and drain the bacon on a paper towel.
• Chop the bacon into bite size pieces.
• Place tomatoes, cucumber and onion in a food processor and blend to form a thick soup.
• Heat olive oil in a large saucepan.
• Add garlic and stir fry for 1 minute.
• Add the tomato soup and stir well.
• Add parsley, salt and black pepper.
• Cover the pan and simmer for 40 to 60 minutes till you can smell the aroma.
• Sprinkle the chopped bacon pieces over the soup and serve warm.