Creamy Gazpacho

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2 cups white bread, preferably day-old (or toasted), crusts removed and torn

2 pounds ripe tomatoes, cored, seeded (reserve the seeds and tomato juice) and flesh roughly chopped

2 cloves garlic, grated

1 English cucumber, roughly chopped

1 small jalapeno, seeded and minced

1 red bell pepper, seeded and roughly chopped

1 yellow bell pepper, seeded and roughly chopped

1 large shallot, roughly chopped

1/4 cup sherry vinegar

2/3 cup extra-virgin olive oil, plus additional for serving

Kosher salt and freshly cracked black pepper