Gazpacho with Bacon & Crab Claws
Ingredients:
5 Tomatoes on the vine
1 Red Bell Pepper, seeds removed and chopped
½ Cucumber, seeds removed and chopped
2 Cups Watermelon Cubes
4 Large Garlic Cloves, minced
¼ cup Olive Oil
1 tbsp. Red Wine Vinegar
Salt & Pepper
8oz. Paleo Bacon
4 Pre-Cooked Crab Claws (optional)
Espelette Pepper
Instructions:
Make Your Bacon
- Place bacon in cold pan, work in batches if you need to
- Cook bacon over low heat, flipping the pieces over when they start to curl
- Keep flipping bacon periodically until it’s done to you’ve got good crispiness
- Transfer bacon to a paper towel lined plate, and set aside
- Between batches, pour off excess bacon grease from pan being careful not to let any drip on the pan or stove (no grease fires please)
Make Your Gazpacho
- Heat a large pot of salted boiling water on the stove.
- Remove the stems from the tomatoes and cut an “X” in the bottom with a knife
- Prepare an ice bath for your tomatoes
- Place your tomatoes in the boiling water for 1 minute
- Remove and immediately place in an ice bath. Once cool, peel the tomatoes
- Dice the tomatoes and then add them, the red bell pepper, cucumber, watermelon, garlic, olive oil, and vinegar to a blender and blend.
- Season with salt & pepper to taste
- Pour into small mason jars. Garnish with slices of bacon, a crab claw, and a pinch of espelette pepper
