Rich Gazpacho

Roughly chop 2 pounds of tomatoes, half of the cucumber, half of the bell peppers, and half of the onion. Place chopped ingredients in a large bowl with the garlic and chili pepper. Sprinkle 1 1/2 teaspoons salt over the mixture and toss until thoroughly combined. Set aside.

Cut remaining tomatoes, cucumber and bells peppers into a 1/4-inch dice. Mince the remaining onion half and place all ingredients in a medium bowl. Toss with 1/2 teaspoon salt and transfer mixture to a mesh strainer set over medium bowl. Allow to drain for 1 hour.

Transfer drained diced vegetables to a separate medium bowl and refrigerate until ready to use.

Add bread pieces to the bowl with the drained juices from the diced vegetables. Allow the bread to soak for 1 to 2 minutes. Add the soaked bread to the roughly chopped vegetables and toss until well combined.

Spoon half of the vegetable-bread mixture into a blender and process for 30 seconds. With the blender running, slowly drizzle in 1/4 cup olive oil. Continue to blend until very smooth, or about 2 minutes. Strain the blender contents through a fine-mesh strainer into a large bowl. Use the back of a rubber spatula to press the soup through the strainer. Repeat the process with the remaining chopped vegetables and olive oil.

Stir the vinegar and fresh herbs into the soup. Season to taste with salt and pepper. Cover and refrigerate overnight to thoroughly chill.