Combine crumbled bread, tomatoes, cucumbers, onion, bell pepper and garlic in a large bowl. Stir in water, vinegar and salt. Puree in 2 batches in blender on high speed 1 minute. Transfer to another bowl. Whisk in olive oil and tomato paste.Cover bowl with plastic wrap. Refrigerate at least 2 hours or overnight.
Ladle soup into bowls. Garnish with bread cubes, onion, cucumber and bell pepper and serve. Makes 4 to 6 servings.
The original recipe is from Bon Appetit's Light & Easy Special Edition (1987).