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Gazpacho
Yield: 4 servings
1 Tbsp fresh chives
1 Tbsp fresh chervil
1 Tbsp fresh parsley
1 Tbsp fresh basil
1 Tbsp fresh marjoram
1 garlic clove
1 pepper, bell
2 tomatoes, peeled and seeded
4 oz olive oil
juice of one lemon
1 sweet onion, sliced paper thin
1 cup cucumber, diced
salt
pepper
1/2 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 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.
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Gazpacho 31