MFK Fisher's Gazpacho
By: Sheri Wetherell
Published: Wednesday, February 24, 2010 - 8:58am

Ingredients




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 ounces Olive oil
Juice of one lemon
1 Onion, mild, slice paperthin
1 cup Cucumber, diced
Salt
Pepper
1/2 cup Bread crumbs

Preparation

1 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.