Arrange soup bowl on a flat plate.
Cut the upper part of the bell pepper into cubes, sauté with some shallot cubes, tomato and cucumber cubes in olive oil and garlic, extinguish with white wine and balsamic vinegar, season with salt, pepper and Tabasco, crush, chill and fill into the bell pepper half.
Cut out hearts from slices of toast, fry in butter and garlic and garnish around the edge of the plate.
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