Gazpacho with Bacon
- 2 slices Field Bacon
- 2 eggs
- 1 baguette, sliced
- 1 large clove garlic
- 2 pounds ripe tomatoes
- 8 ounces olive oil
- 2 ounces red wine vinegar
Hard boil the eggs. Place in ice cold water to cool. Refrigerate until ready to serve.
Fry and chop bacon
Pour about a 1/4-inch water into a large glass baking dish.
Add bread slices and allow bread to soak for 30 minutes.
Squeeze excess water out of slices and place in a blender or food processor.
Peel and mince garlic and place in food processor.
Peel tomatoes and remove seeds. Add to the food processor and pour in the vinegar. Process.
Slowly pour in oil while processing. Continue to process until smooth. If the mixture is too thick, pour in a bit of cold water while processing.
Refrigerate until ready to serve.
When ready to serve, peel and quarter hard boiled eggs. Pour soup into bowl, and sprinkle pieces of chopped bacon and place hard-boiled egg pieces in each bowl. Drizzle olive oil over soup before serving, if desired.