Preparation info

    • Difficulty


Appears in

How to Cook a Wolf

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 garlic clove
  • 1 sweet pepper, pimiento or bell
  • 2 peeled and seeded tomatoes
  • 1 small glass olive oil (or really flavorful nut oil or substitute)
  • juice of 1 lemon
  • 1 mild onion, sliced paper-thin
  • 1 cup diced cucumber
  • salt and pepper
  • ½ cup bread crumbs


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, season, sprinkle with bread crumbs, and ice for at least 4 hours before serving.