Delving into the world of Spanish recipes is a great way of exploring the rich culinary heritage of Spain while also experiencing the diverse flavors and ingredients that characterize its cuisine.
One of the best Spanish soup recipes that you will find is the bacon tomato soup, as it combines the freshness of ripe tomatoes with the savory richness of bacon, creating the perfect blend of flavors that is both comforting and satisfying.
To learn everything about this bacon tomato soup, from how to make it to the best tips on storing and serving, you just have to keep reading this article.
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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts:
Background of the Dish
The bacon tomato soup was born as a twist to the traditional Andalusian tomato gazpacho, incorporating savory notes and a hearty texture that complements the refreshing flavors of the original dish.
The main difference that you will find with that classic Spanish soup is that the bacon cooked in olive oil adds a crispy texture and a rich, smoky flavor that elevates each spoonful to a whole new level of indulgence.
The bacon tomato soup isn’t the only modern alternative to the timeless classic, you can also find other ones with different flavor profiles such as the beet gazpacho and the spicy gazpacho.
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Things You’ll Need for Bacon Tomato Soup
To make this recipe for Spanish soup, you will need bacon slices, tomatoes, red onion, red bell pepper, garlic cloves, and olive oil as the main ingredients.
Besides that, you will need a blender, food processor, or immersion blender so that your bacon tomato soup reaches the perfect texture.
Ingredients
- 6 ripe tomatoes
- 6 slices of bacon
- 1 cucumber
- 1 red bell pepper
- 1 red onion
- 2 garlic cloves
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Fresh basil leaves, for garnish
How to Make Bacon Tomato Soup – Step by Step Guide
- To start with this recipe, grab a saucepan and heat just a bit of olive oil. Cook the bacon slices, flipping halfway through. Cook until crispy and chop into small pieces (save some to top the soup later). Set them aside.
- Now, peel and chop the cucumber and red onion into small pieces. Peel and mince the garlic cloves. Remove the seeds from the bell pepper and cut into small pieces. Lastly, wash and chop the tomatoes into squares.
- Then, grab a blender or food processor, and combine the chopped tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper (if using).
- After that, blend the bacon and tomato soup until smooth. You may need to do this in batches, depending on the size of your blender or food processor. Keep in mind that you can also use an immersion blender if needed.
- Once the tomato soup with bacon is smooth, taste and adjust the seasoning if needed. If it’s too thick, you can add a little water to reach your desired consistency. At this point, add most of the bacon pieces and save some for later.
- For the next step in this Spanish soup recipe, transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours, or until well chilled.
- When ready to serve, ladle the chilled bacon tomato soup into small serving bowls. Top each one with a sprinkle of crispy bacon crumbles and torn basil leaves if desired. Serve cold and enjoy.
Substitution of Ingredients
Thankfully, there are some changes that you can make to this tomato soup recipe with bacon so that you get to adapt it to your personal preferences.
For those of you who prefer the flavor of green tomatoes, that is also an excellent option and you could easily turn this into a green tomato soup with bacon, providing a tangier twist on the classic dish.
If you want to make a bacon soup recipe but aren’t the biggest fan of cold soups, then you must try our hearty and warm Spanish bacon bean soup.
There is nothing like the taste of fresh tomatoes, but if you can’t find good-quality ones near you, then you can turn it into a tomato juice gazpacho, for a vibrant and refreshing alternative.
Lastly, to add more creaminess to this bacon tomato soup feel free to include a dollop of sour cream, cream cheese, or natural Greek yogurt, which will not only enhance the texture but also add a delightful tangy note to the dish.
Tips on Serving Bacon Tomato Soup
This bacon tomato soup can be served as a main dish, as an appetizer, or even as an afternoon snack, making it a versatile and satisfying option for any occasion.
Topping this cold Spanish soup with crispy bacon is a great way of adding a savory touch and another layer of texture, but there are more toppings that you can include.
For example, you can top the bacon tomato soup with chopped and toasted nuts, bread croutons, a drizzle of balsamic reduction, or a sprinkle of grated Parmesan cheese for added texture and flavor.
If you are having a family gathering at your home and you want to impress everyone, then you can make other Spanish cold soups such as the cherry tomato soup or the gazpacho verde, and serve them in small glasses as a fully Andalusian appetizer.
How to Store Bacon Tomato Soup
Once you finish making this tomato bacon soup recipe, place the soup in an airtight container (or multiple ones if you rather store it in portions), covered with plastic wrap and a lid.
After that, you can store the Spanish tomato soup for up to 3 days in the fridge, or in the freezer for up to 30 days ensuring you have a refreshing and flavorful meal ready to enjoy whenever you crave it.
If you are planning on storing it, add the crispy bacon just when you are ready to serve the Andalusian tomato soup, as it may not freeze well.
Before serving, thaw the gazpacho in the refrigerator overnight and give it a good stir to reincorporate any separated ingredients, and then add the toppings.
Are you looking for more Spanish soup recipes that can be stored in the fridge or freezer?
Then you must check out our hearty Spanish ham and bean soup and the fantastic Spanish lentil soup with ham.
Recipe Card: Bacon Tomato Soup
Bacon Tomato Soup Recipe
Delving into the world of Spanish recipes is a great way of exploring the rich culinary heritage of Spain while also experiencing the diverse flavors and ingredients that characterize its cuisine.
One of the best Spanish soups that you will find is the bacon tomato soup, as it combines the freshness of ripe tomatoes with the savory richness of bacon, creating the perfect blend of flavors that is both comforting and satisfying.
To learn everything about this bacon tomato soup, from how to make it to the best tips on storing and serving, you just have to keep reading this article.
Ingredients
- 6 ripe tomatoes
- 6 slices of bacon
- 1 cucumber
- 1 red bell pepper
- 1 red onion
- 2 garlic cloves
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Fresh basil leaves, for garnish
Instructions
- In a saucepan, heat just a bit of olive oil and cook the bacon slices, flipping halfway through. Cook until crispy and chop into small pieces (save some to top the soup later). Set them aside.
- Peel and chop the cucumber and red onion into small pieces. Peel and mince the garlic cloves. Remove the seeds from the bell pepper and cut into small pieces. Wash and chop the tomatoes into squares.
- In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper (if using).
- Blend the tomato bacon soup until smooth. You may need to do this in batches, depending on the size of your blender or food processor.
- Once the tomato and bacon soup is smooth, taste and adjust the seasoning if needed. If it's too thick, you can add a little water to reach your desired consistency. At this point, add most of the bacon pieces and save some for later.
- To continue with this tomato and bacon soup recipe, transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours, or until well chilled.
- When ready to serve, ladle the chilled bacon tomato soup into bowls. Top each serving with a sprinkle of crispy bacon crumbles and torn basil leaves. Serve cold and enjoy.
Notes
The cayenne pepper is what makes this a spicy tomato bacon soup, so you can remove it if you don't like that flavor profile, or add other ingredients such as hot sauce, paprika, or chili flakes to enhance it.
To speed up the cooling process of this Spanish cold tomato soup, you can place it in the freezer for about 30 minutes before serving, just be sure to stir it occasionally to ensure even cooling.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 395Total Fat 28.9gSaturated Fat 7.3gCholesterol 43mgSodium 289mgCarbohydrates 26.5gFiber 4.8gSugar 6.7gProtein 10.6g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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