BLT Gazpacho Recipe

Last summer when I was visiting Detroit my sister and I stopped at a fabulous little deli called Mudgie's. It ranks at the top of my favorite restaurant list. While I was there, I tried their soup of the day which was BLT Gazpacho. Ever since then, I have been craving that flavor combo. 

This recipe is great. I love being able to use a whole bunch of garden veggies to make it, and what could be better than some bacon on top?? It's fun and tasty and so, so easy to make!! Enjoy!!

BLT Gazpacho (print recipe)

What you need:

2 cups crusty bread, cubed

1 garlic clove

2 pounds ripe tomatoes, seeded

1- 4 inch piece English cucumber, peeled and seeded

1- 1 inch piece bell pepper

3 teaspoons balsamic vinegar

1 cup tomato juice

1/4 cup olive oil

salt and pepper if desired

Garnish:

crumbled bacon

lettuce, sliced in thin strips

mayo

Directions:

Soak crusty bread in cold water for 15 minutes, drain and squeeze out any extra water. Put all ingredients in a blender, except olive oil and garnish ingredients, and blend until smooth. Drizzle in olive oil, blending until emulsified. Season with salt and pepper. Refrigerate until well chilled at least 3 hours, and up to 24 hours. Garnish with bacon, lettuce and mayo when serving.

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This recipe was shared at:
The Ultimate Soup Recipe List at Love Bakes Good Cakes
Mealtime Monday at Couponing and Cooking
Makin You Crave Monday at Mrs Happy Homemaker
Mix it Up Monday at Flour Me With Love
Scrumptious Sunday at Addicted to Recipes
Church Supper at Everyday Mom's Meals
Weekend Potluck at The Country Cook
Foodie Friends Friday at This and That
Tasty Thursday at Fantastical Sharing of Recipes
Thursdays Treasures at Recipes for my Boys
Fantastic Thursday at Five Little Chefs
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Thursday at Mandatory Mooch
Cast Party Wednesday at Lady Behind the Curtain
Tuesday Talent Show at Chef in Training
Totally Tasty Tuesdays at Mandy's recipe Box
All My Bloggy Friends at Love Bakes Good Cakes