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1. Place the bread in a bowl, add cold water to cover, and let soak for 5 to 10 minutes. Drain the bread and squeeze out the excess liquid.
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2. Place the garlic, cumin, and 1/2 teaspoon salt in a mortar and, using a pestle, mash them to a paste.
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3. Place the tomatoes, cucumbers, Italian and red peppers, onion soaked bread, and the garlic pate in a large bowl and toss to mix. Let stand for about 15minutes. Working in two batches, place the vegetable mixture in a food processor and process until smooth, adding half of the olive oil to each batch. Once each batch is finished, puree it finely in a blender, then transfer it to a large mixing bowl.
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4. When all the gazpacho has been pureed, whisk in the spring water and vinegar. It should have the consistency of a smoothie. Taste for seasoning, adding more salt and/or vinegar as necessary. Refrigerate the gazpacho, covered, until chilled, about 2 hours. Serve the soup in glass bowls or wineglasses with the garnishes.
