3 lg. ripe tomatoes, peeled
2 cucumbers, peeled
1/2 med. white onion
4 cloves garlic
1/2 c. red wine vinegar
1/3 c. extra virgin olive oil
1/4 c. cold water
1/2 tsp. red pepper flakes
1/2 c. loosely packed fresh basil leaves

Quarter tomatoes and chop medium. Halve cucumbers lengthwise and slice into 1/2 inch pieces. Slice onion then. Mince garlic. Place all veggies in bowl; tear in basil; add remaining ingredients. Add salt and pepper to taste. Serve with crusty bread for dunking.