Place the bread in a small bowl and pour the water over. Set aside for 5 minutes to soak. Use your hands to squeeze out any excess moisture from the bread. Place the bread in the bowl of a large food processor or blender.
Combine the diced tomatoes, peppers, chillie, and cucumber with the crushed garlic and olive oil in a blender
Blitz until smooth and add the salt, pepper, and vinegar to your taste
Sieve the mixture through a medium sieve and chill in the fridge overnight
Notes
Be daring! Serve the gazpacho in a glass teapot and pour into shot glasses. It looks stunning and creates a fun atmosphere for a dinner party as a starter.Add frozen grapes to the infusion container in the glass teapot to keep the gazpacho icy cold without diluting it.