wine to wash down this meagre
repast, and drained it
conscientiously to the last drop,
thus restoring our strength,
exhausted by a nine hours’ spell
upon indescribable roads at a
temperature like that of a kiln.’*
Modern versions of gaspacho
appear to be very different from
the hell-broth described by Gautier.
The basis of them is chopped
tomato, olive oil, and garlic, and
there may be additions of
cucumber, black olives, raw onion,
red pepper, herbs, eggs, and bread.
The following makes a very good
and refreshing gaspacho.