Bacon Cauliflower Gazpacho


3             oz.               Apple wood smoked bacon diced

1             ea.                Leek white only diced

½           head            Cauliflower

2             ea.                Gold potatoes peeled and diced

2             cups             Chicken stock

¼           cup               Cream

Salt & Pepper to taste


½           cup             Olive oil (Recommended Fonte de Foiano 1979* from

1             tsp.             Smoked chili powder

In a medium sauce pan render bacon over low heat. Turn heat to medium and add leek, cauliflower and potato. Cover and cook until tender stirring frequently. Add chicken stock and season with salt and pepper. Puree in blender carefully and return to the stove. Bring to a simmer and add cream. Bring to a boil and finish with cream adjusting salt & pepper. Chill before serving. For the garnish blend oil and chili powder and set aside while soup chills.

Recipe graciously provided by Chef Brandon Miller, Executive Chef Alvarado Street Brewery Monterey, CA

* product will be available for sale on the website April 2018.


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