Categories: Soups/stews, Spanish 
      Yield: 4 servings 
  
      1 tb Chives, fresh                       4 oz Olive oil 
      1 tb Chervil, fresh                           Juice of one lemon 
      1 tb Parsley, fresh                      1    Onion, mild; slice paperthin 
      1 tb Basil, fresh                        1 c  Cucumber; diced 
      1 tb Marjoram, fresh                          Salt 
      1    Garlic clove                             Pepper 
      1    Pepper, bell                      1/2 c  Bread crumbs 
      2    Tomato; peeled & seeded         
  
  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. 
   
                                        How to Cook a Wolf 
                                        M.F.K. Fisher