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Title: Gaspacho
Yield: 4 Servings
Categories: Soups, Spanish


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
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