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1
Chill 6 shallow soup bowls in the refrigerator.
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2
To make the cucumber granita: Place the cucumber in a food processor and pulse until smooth.
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3
Stir in the cucumber vinegar and salt, to taste, and place in a shallow, wide pan in the freezer.
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4
Run a fork through the granita every 20 minutes for approximately 2 hours.
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5
Keep in the freezer until ready to serve.
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6
(This can be done the day before.)
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7
Pass the tomatoes through a food mill using the finest attachment, then strain the tomato juice through a fine-meshed sieve.
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8
Season with salt (about 6 pinches) and chill in the refrigerator.
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9
Place a medium saute pan over medium-high heat; add the olive oil.
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10
When warm, fry the garlic until golden; use a slotted spoon to transfer to paper towels.
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11
Season with salt and set aside.
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12
In the same oil, add the cubed bread and fry until golden.
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13
Remove with a slotted spoon, then drain on paper towels and season with salt.
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14
Ladle the chilled soup into the chilled bowls.
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15
Float a large tablespoonful of granita in the center of each bowl.
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16
Arrange the garnishes (garlic, bread cubes, shallot, green pepper, chili and cherry tomatoes) around the rims, or serve them separately and pass around at the table.
