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1
Preheat oven to 350F and line a baking pan with foil.
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2
Arrange tomatoes and bell peppers in baking pan and roast in upper third of oven 30 minutes.
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3
Transfer tomatoes to a large glass or ceramic bowl and continue to roast peppers until lightly charred, about 15 minutes more.
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4
Transfer peppers, including any juices in pan, to another large glass or ceramic bowl and let stand, covered, until peppers are cool enough to handle.
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5
Holding tomatoes over bowl to catch juices, peel and cut into pieces.
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6
Holding peppers over their bowl to catch juices, peel peppers and discard stems and seeds.
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7
Tear peppers into pieces and add to tomatoes.
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8
Pour pepper juice through a fine sieve into tomato mixture.Peel and chop cucumbers.
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9
Finely chop garlic and stir into tomato mixture with cucumbers, vinegar, and oil.
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10
Cut four 1/2-inch-thick slices from cut side of loaf and trim crusts from slices.
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11
Cut slices into 1-inch pieces and in a small bowl soak in water to cover 10 minutes.
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12
Drain bread, without squeezing out excess liquid, and stir into tomato mixture with tarragon, salt, and pepper.
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13
Chill mixture, covered, at least 8 hours and up to 1 day.
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14
In a food processor pure mixture, in batches if necessary, and return to bowl.
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15
Chill gazpacho, covered, 2 hours.
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16
Force gazpacho through a food mill into another large bowl and season, if desired, with additional vinegar, salt, and pepper.
