Low Iodine Classic Gazpacho

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  2 lbs ripe tomatoes, cored and roughly chopped
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  1 medium english cucumber (about 12 oz), peeled and roughly chopped, divided
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  1 medium red bell pepper, seeded and roughly chopped
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  2 cloves garlic, peeled
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  1 slice day-old crusty white bread (about 1 oz), crust removed, torn into pieces
  Required swap

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  3 tbsp sherry vinegar, plus more to taste
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  ⅓ cup extra-virgin olive oil, plus more for drizzling
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  1 tsp salt, plus more to taste
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  ¼ tsp freshly ground black pepper
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  ¼ cup cold water, plus more as needed

For serving

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  2 tbsp extra-virgin olive oil, for drizzling (optional)
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  ¼ cup english cucumber, finely diced (optional)
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  ¼ cup red bell pepper, finely diced (optional)