Cold Guac Soup (With or Without Bacon)

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. So naturally I thought,  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!

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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)

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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.

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