| previous | next |
Title: Gaspacho
Categories: Soup 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
| previous | next |