Gaspacho

Title:
Gaspacho

Yield:
4 Servings

Categories:
Soups,
Spanish




Ingredients:





     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini