Gaspacho

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Title: Gaspacho
Categories: Soups/stews, Spanish
Yield: 4 servings

1 tb Chives, fresh
1 tb Chervil, fresh
1 tb Parsley, fresh
1 tb Basil, fresh
1 tb Marjoram, fresh
1 Garlic clove
1 Pepper, bell
2 Tomato; peeled & seeded
4 oz Olive oil
Juice of one lemon
1 Onion, mild; slice paperthin
1 c Cucumber; diced
Salt
Pepper
1/2 c Bread crumbs

Chop the herbs and mash thoroughly with the garlic, pepper, and
tomatoes, adding the oil very slowly, and the lemon juice. Add about
three glasses of cold water [I still say this is the *correct*
liquid. But often I use good meat or fish stock.] or as much as you
wish. Put in the onion and the cucumber, season, sprinkle with bread
crumbs, and ice for at least four hours before serving.

How to Cook a Wolf
M.F.K. Fisher

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