Mix the tomatoes, cucumber, red pepper, onion, garlic, and bread crumbs
in a medium glass bowl. Add the vinegar, stock, thyme, and 12 of the basil
leaves. Cover the bowl with plastic wrap
, and marinate 12 hours in the refrigerator.
Puree the mixture, and season to taste with salt, pepper, and cayenne pepper
. If too acidic (and this will depend on the tomatoes
you've used), add a little honey
Serve cold with the remaining basil leaves shredded and scattered over top along with some croutons, if using.