- 6 beefsteak tomatoes (about 3 pounds), quartered
- 4 cloves garlic
- 1 green bell pepper, quartered
- 1 slice bread
- 1 tablespoon balsamic vinegar
- 2 tablespoon olive oil
- kosher salt and black pepper
- 2 Kirby cucumbers, cut into 1/4-inch pieces
- In blender, puree the tomatoes, garlic, bell pepper, bread, vinegar, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Divide among bowls and top with the cucumber.