Chilled Tomato Soup
7,1 / 10
Plunge the tomatoes into boiling water for a few seconds. When the skin starts to come away from the flesh, drain and peel.
Put tomatoes, half the cucumber and the bread in a food processor. Add the olive oil, vinegar, lemon juice and Tabasco. Puree to a thick soup.
Season to taste with salt and pepper, add the pepper and cucumber cubes and mix together. Leave in a cool place for at least 2 hours.
Preheat the grill to its hottest setting. Roll up the bacon slices and place in a dish and grill until crispy.
Divide the gazpacho between six bowls, top with the bacon and serve immediately.