Winter Gazpacho - cooking recipe

Ingredients

1 (1 pound) package bacon, cut into 1-inch pieces
8 large ripe tomatoes, diced
1/2 salad cucumber, diced
1 onion, chopped
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon dried parsley, or to taste
salt and ground black pepper to taste

Preparation

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop the bacon into bite size pieces.
Put the tomatoes, cucumber, and onion in a food processor or blender; process until the mixture has the texture of a viscous soup.
Heat the olive oil in a large saucepan; cook and stir the garlic in the hot oil until fragrant, about 1 minute. Pour the tomato mixture into the pan. Season with parsley, salt, and pepper; cover and reduce heat to low. Simmer until the flavors blend to your liking, 40 to 60 minutes. Sprinkle the chopped bacon over the soup to serve.