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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, bell pepper, 1 cup cucumber, onion, garlic and 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.