In a bowl, cover bread slices with cold
water; let stand 15 minutes. Drain and
squeeze water from bread.
In a food processor, combine tomatoes,
sweet red pepper, 1 cup of the cucumber,
the onion, garlic and 1/2 cup cold water.
Process until very finely chopped. Add
bread, oil, vinegar, salt and pepper.
Process until smooth.
Transfer to a resealable container and
chill for 1 hour. Garnish gazpacho with
remaining 1/4 cup cucumber and, if
desired, drizzle with additional olive
oil and vinegar.