This Gazpacho is a lovely chilled soup and a summer favorite of mine. Adding bread makes the soup a little more substantial, if trying to add calories into diet. And overall the bread gives... it a little less of an acidic taste. For those who are gluten free, just use gluten-free bread.
Soak the bread in a little bit of water until fully absorbed. Squeeze out the water.
In a blender or with an immersion blender, puree the bread, tomatoes, garlic, shallot, ½ cup of water, salt, and pepper, until smooth. Taste for seasonings and add in more water if thinner soup is desired.
Stir in diced cucumber and sweet pepper. Keep in the refrigerator for at least 1 hour or until ready to serve. Garnish with fresh basil.
To peel tomatoes: Drop tomatoes into a pot of boiling water. Once their skins crack, about 2 to 3 minutes, drain them and run under cold water. Slip off their skins. Then cut in half and squeeze out their seeds.