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In a small bowl, stir together bread, vinegar, garlic and 3/4 cup water.
Combine bread mixture, roasted peppers and cucumber in a blender and puree until smooth. then transfer to a large bowl.
Add tomatoes, yellow pepper and onion to the blender; puree, slowly adding oil while blender is running. Add to the roasted pepper mixture and stir in salt and black pepper. Cover and refrigerate for at least 2 hours.
To serve, divide soup evenly among 8 bowls and top each with 2 tablespoons crabmeat.