GAZPACHO OF SEVILLE
In a bowl put 4 crushed cloves of garlic, 1 teaspoon salt, 1/2 teaspoon powdered Spanish pepper, and the pulp of 2 medium-sized tomatoes, crushed.
Mix these ingredients thoroughly and add drop by drop 4 Tablespoons olive oil. Add 1 Spanish onion cut in tissue-paper-thin slices; 1 sweet red or green pepper, seeds removed and cut in minute cubes; 1 cucumber; and 4 Tablespoons fresh white breadcrumbs.
The Alice B. Toklas Cook Book,
published 1954 but written in the 30s.