Process 4 cups roughly chopped green tomatoes (I like to use zebra), one cup peeled, chopped cucumber, 1/4 cup olive oil, 2 teaspoons red wine vinegar, one teaspoon kosher salt, 1/4 teaspoon cayenne pepper, and 2 slices white bread in a blender until smooth. Transfer to a bowl. Stir in one pint halved heirloom cherry tomatoes and another one cup of finely chopped cucumber. Chill one hour or more. Serve in 4 bowls with a dollop of sour cream on top. Serves 4.