Combine the first 8 ingredients in a large bowl and blend using an immersion blender.*
Mix in the olive oil and vinegar. Add bread crumbs, tomato water, salt and pepper.
Chill for 4 to 8 hours before serving to allow flavors to meld. For extra flair/creativity, hollow out 6 bell peppers to act as the bowls for the soup.
Combine the tomatoes and the salt in a blender and puree on high until smooth. Place some cheesecloth in a strainer and allow the liquid to slowly drip through. Reserve the liquid.
*If you prefer chunky soup- do not blend all the way. If you prefer smooth soup, blend the vegetables until it's chunk-free.
Recipe courtesy of Paula Deen, 2008