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.