Soak the bread with red wine vinegar.
Peel cucumber and peppers, removing seeds.
Roughly chop all the vegetables. Marinate in salt, pepper, and vinegar-soaked bread for approximately 8 hours.
Blend all the ingredients in a blender until smooth.
Season with more vinegar and cayenne and emulsify with the olive oil.
Note: Make sure prior to serving, the gazpacho is removed from the fridge at list 20 minutes prior of serving.