Gaspacho
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Chives, fresh |
| 1 | tablespoon | Chervil, fresh |
| 1 | tablespoon | Parsley, fresh |
| 1 | tablespoon | Basil, fresh |
| 1 | tablespoon | Marjoram, fresh |
| 1 | Garlic clove | |
| 1 | Pepper, bell | |
| 2 | Tomato; peeled & seeded | |
| How to Cook a Wolf | ||
| M.F.K. Fisher | ||
| 4 | ounces | Olive oil |
| Juice of one lemon | ||
| 1 | Onion, mild; slice paperthin | |
| 1 | cup | Cucumber; diced |
| Salt | ||
| Pepper | ||
| ½ | cup | Bread crumbs |
Directions
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.