Sunday Soup- Bánh Guac Cho Soup And A Reflection on Eating Everything in Site (Cold Soup With or Without Bacon)

“You’re just like your father…”, she said in that motherly yet disapproving tone. Yes, I  am, just like my father. When my mother and I were discussing the state of the world today, I happened to mention to her that I ate a half jar of coconut butter, in one sitting. And how that probably wasn’t a good idea. I remember as a kid, watching my father come home at midnight from his tool and dye job with a grocery bag full of those Oreo look-alikes, Hydrox and generic store brand macaroons. He would sit there and gorge himself while watching 21 Jump Street on our tiny black and white tv. I’d sit by his side and do the same while ogling at Johnny Depp.  Some bad habits, like ogling and binging, are hard to break. Are we a looking for comfort or energy? Instead of grabbing the phone to talk to someone or hitting the pillow for some sleep, we eat instead. Or perhaps you don’t know how to cook and grab the nearest bag of chips to satisfy that hunger. Why we do it remains a mystery (similar to the mystery of why my fire alarm goes off every time I take a shower). I’m not a big bacon eater, but today, I caught myself feverishly shoveling burnt bacon into my mouth.  I mean, it is bacon, but still. Luckily I find peace in binge eating as much as I do cooking…and running. So naturally I thought, while out a run, why don’t I put that bacon to good use and create a seasonal recipe with it? Voila, here you have a marriage three culinary delights all wrapped into one delicate spring soup. It’s like Bahn Mi, Guacamole and Gazpacho all wrapped into one quick fantastic meal!


Bahn Guac Cho Chilled Spring Soup

2 avocados diced

2 cucumbers peeled and diced

5 sprigs fresh cilantro (or more to taste)

1 tablespoon olive oil

2 carrots shredded

2 tablespoons of red onion diced

2 fresh lemon slices for juice- squeeze into mixture, discard rind

1- 1& 1/2 cups of ice water- start with one cup and add more if you need it

2 teaspoons apple cider vinegar

Salt to taste

ground ginger to taste

6 strips of bacon fried and diced (optional)


Place all ingredients in the blender, except the bacon. Pulse blender until mixture is throughly combined. Sprinkle a handful of bacon on top. Serve and eat immediately.The best thing about this soup is that you can make it slightly chunky or super smooth, vegetarian or with meat. I blended mine to a fluffy smoothie-like texture. You can keep it in the fridge over night and it holds well, just be sure to only add the bacon when you are ready to eat it. Serves 2-3. *Goes well with seared chilled tuna and sweet white wine, like chenin blanc or riesling.