Start by peeling the tomatoes. To do this easily, score an 'X' on the bottom of each tomato, blanch them in boiling water for 30 seconds, and transfer them to an ice bath. The skins will peel off easily.

In a large bowl, soak the stale bread in cold water for a few minutes until softened. Squeeze out excess water and set aside.

In a blender or food processor, combine the peeled tomatoes, cucumber, green bell pepper, red onion, garlic, and the soaked bread.

Blend the mixture until smooth. If you prefer a thinner consistency, gradually add cold water while blending.

Pour the blended soup into a large bowl. Stir in the olive oil, red wine vinegar, salt, and black pepper. Adjust seasoning to taste.

Cover and refrigerate the soup for at least 2 hours to chill and allow the flavors to meld together.

When ready to serve, stir the soup well. Serve cold in bowls or glasses, garnished with diced vegetables, croutons, or a drizzle of olive oil if desired.