Southern Spain-Style Gazpacho

¾ green bell pepper, seeded

½ cucumber, peeled and sliced

2 cloves garlic, chopped

½ cup olive oil

2 day-old crusty bread rolls, cut into thick slices

6 tomatoes, peeled and quartered

½ tablespoon kosher salt

1 pinch cayenne pepper

½ teaspoon balsamic vinegar

¼ teaspoon olive oil

Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.