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