1 onion, minced
2 teaspoons salt
1 teaspoon ground black
2 (13.5 ounce) cans stewed tomatoes
1 cup zucchini, cubed
1 cucumber, cubed
salt and pepper to taste
1 cup heavy cream
4 cups cooked, chilled potato
3 tablespoons butter for dipping
6 slices bacon
In a large pot with an open flame, cook onion in oil until tender but still firm. Stir salt and black to coat. Bring just to a boil, then reduce heat until a small amount of liquid escapes from the mixture. Bring to a boil, then reduce flame to high. Whisk in butter, then cook until mixture boils rapidly. Stir in potato and heat through. Pour boiling potato liquid over dish.
Dip fingers in prepared potato and sprinkle with bacon, covering.