Grate 2 large cucumbers with the
peel. Add half a small onion
grated, lemon juice, salt, pepper,
and some very finely chopped
mint. Stir in about ½ pint of
melted aspic jelly (see p. 141) and
leave to set. Garnish each cup of
soup with a few prawns.
GASPACHO
Gaspacho, the popular iced
Spanish soup, was described, some-
what disparagingly, by Théophile
Gautier after a journey to Spain in
1840; like all good Frenchmen he
was apt to be suspicious of foreign
food.