Recipe - Gaspacho

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
4 ounce Olive oil
Juice of one lemon
1 Onion, mild; slice paperthin
1 cup Cucumber; minced
Salt
Pepper
One half cup 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