Andalusian Gazpacho

Name: Andalusian Gazpacho
Ingredients: 4 Slices White bread, crusts removed (or other light tasting bread); 3 Pounds Tomatoes, preferably heirloom (sub Roma or Vine Ripened); 1-2 Whole Garlic cloves (or to taste); 1/2 Large Yellow bell pepper (any color, or cubenelle or Anaheim peppers); 1/2 teaspoon Cumin, optional; 2 teaspoons Kosher salt; 1/4 Cup Extra virgin olive oil (good quality, you'll taste it); 1/4 Cup Sherry vinegar (or red wine vinegar or cider vinegar); 2-4 Cups Cold water (to get the consistency you want); 1 teaspoon sugar, optional (only if the tomatoes need a flavor boost); 2 Slices Bread, any kind (crusts removed); 2 Tablespoons Extra virgin olive oil; 1/2 Large Yellow pepper (or whatever pepper you used for the soup, diced); 1/2 Large English cucumber (finely diced); 1 Small white or red onion (diced)