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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 1 (1 pound) package bacon, cut into 1-inch pieces
- 8 large ripe tomatoes, diced
- 1/2 salad cucumber, diced
- 1 onion, chopped
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- 1/4 teaspoon dried parsley, or to taste
- salt and ground black pepper to taste
Method
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into bite size pieces.
- Put the tomatoes, cucumber, and onion in a food processor or blender; process until the mixture has the texture of a viscous soup.
- Heat the olive oil in a large saucepan; cook and stir the garlic in the hot oil until fragrant, about 1 minute. Pour the tomato mixture into the pan. Season with parsley, salt, and pepper; cover and reduce heat to low. Simmer until the flavors blend to your liking, 40 to 60 minutes. Sprinkle the chopped bacon over the soup to serve.
