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Make a small X incision on the bottom of each tomato and drop them in a bowl with boiling water. Leave them there for 3 minutes. Then carefully remove tomatoes from the water and peel off the skin.
At the same time place a slightly stale bread in a bowl with about ½ cup of cold water and let it sit for 10-20 minutes until bread softens.
Squeeze as much water as possible out of the bread and tear it into 1 inch pieces.
Roughly chop the tomatoes, cucumber, remove the seeds from red bell pepper and chop it as well.
Place tomatoes, bell pepper, cucumber, bread, garlic, olive oil, vinegar, salt and pepper in a blender and process until smooth and creamy but still with some texture.
Adjust the seasoning if needed.
Chill Gazpacho in a refrigerator for 30 minutes or serve at room temperature topped with chopped tomatoes, cucumber, chives and a drizzle of olive oil.