Preparation info
    • Difficulty


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By MFK Fisher

Published 1944

  • About

[Within the past few years I have found my self involved in a discussion, esoteric as well as practical, about the correct way to make a gazpacho. I still stay loyal to this recipe, while accentuating the fact that it, like rules for all good native soups, can vary with each man who makes it.]


  • 1 generous mixed handful of chives, chervil, parsley, basil, marjoram... any or all, but fresh
  • 1 <


Chop the herbs and mash thoroughly with the garlic, pimiento, and tomatoes, adding the oil very slowly, and the lemon juice. Add about 3 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,