Creamy Gazpacho Andaluz

1. Coarsely chop 2 pounds tomatoes, half of cucumber, half of bell pepper, and half of onion and place in large bowl. Add garlic, chile, and 1-1⁄2 teaspoons salt and toss to combine.
2. Cut remaining tomatoes, cucumber, and bell pepper into 1⁄4-inch dice and place in medium bowl. Mince remaining onion and add to diced vegetables. Toss with 1⁄2 teaspoon salt and transfer to fine-mesh strainer set over medium bowl. Drain for 1 hour. Transfer drained diced vegetables to medium bowl and set aside, reserving exuded liquid (there should be about 1⁄4 cup; discard extra liquid).
3. Add bread pieces to exuded liquid and soak 1 minute. Add soaked bread and any remaining liquid to roughly chopped vegetables and toss thoroughly to combine.
4. Transfer half of vegetable-bread mixture to blender and process 30 seconds. With blender running, slowly drizzle in 1⁄4 cup oil and continue to blend until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through strainer. Repeat with remaining vegetable-bread mixture and 1⁄4 cup oil.
5. Stir vinegar, parsley, and half of diced vegetables into soup and season with salt and pepper to taste. Cover and refrigerate overnight or for at least 2 hours to chill completely and develop flavors. Serve, passing remaining diced vegetables, oil, vinegar, and pepper separately.

For ideal flavor, allow the gazpacho to sit in the refrigerator overnight before serving. Red wine vinegar can be substituted for the sherry vinegar. Although we prefer to use kosher salt in this soup, half the amount of table salt can be used. Serve the soup with additional extra-virgin olive oil, sherry vinegar, ground black pepper, and diced vegetables for diners to season and garnish their own bowls as desired.