John Myers
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Gazpacho with Dates Wrapped in Bacon
The perfect gazpacho with dates wrapped in bacon recipe with a picture and simple step-by-step instructions.
Gazpacho soup
- 1 Cucumber
- 3 Red Peppers
- 500 g Tomatoes
- 1 Chilli pepper
- 2 Shallots
- 2 Garlic cloves
- Raw cane sugar
- White balsamic vinegar
- Salt
- Pepper
bacon-wrapped dates
- 20 Dried dates without stone
- 20 Stripes Bacon, approx. 10 cm long
Gazpacho soup
- Peel the cucumber and cut into large pieces. Drain the tomatoes and cut them into large pieces. Peel the peppers with the peeler, remove the seeds and also cut into large pieces. Core and finely chop the chilli pods and also cut the shallots and garlic into large pieces and put everything together in a large container.
- Now puree everything finely with the magic wand and season with salt, sugar, balsamic vinegar and pepper and let cool in the refrigerator for at least 2 hours (rather longer).
bacon-wrapped dates
- Wrap each date well in a strip of bacon and fix with a pieker and then place on a baking sheet lined with baking paper and bake in the oven preheated to 220 degrees on the middle rack – the bacon should be nice and crispy. Then serve the dates wrapped in bacon with the gazpacho.
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