GAZPACHO OF SEGOVIA

4 cloves garlic, pressed.
1 teaspoon ground Spanish pepper
1 teaspoon salt
1/2 teaspoon cumin powder.
2 Tablespoons finely chopped fresh basil or 3/4 Tablespoon powdered basil
4 Tablespoons olive oil.
1 Spanish onion cut in minute cubes.
2 tomatoes peeled, seeds removed and cut in minute cubes.
2 cucumbers peeled, seeds removed and cut in minute cubes.
1 red sweet pepper, seeds removed and cut in minute cubes.
2 Tablespoons fresh white breadcrumbs.
4 cups water.

Put the first six ingredients in a bowl and add drop by drop the olive oil. When this has become an emulsion add the dry breadcrumbs and the prepared onion, cucumbers and tomatoes. Then add the water. Mix thoroughly. Serve ice-cold.

The Alice B. Toklas Cook Book, published 1954 but written in the 30s.