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Put the frozen raspberries, tomatoes, bell pepper, onion, garlic, cucumber, vinegar, olive oil, half of the bread cubes, salt and pepper in a blender. Process until smooth, adding up to ⅓ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)
Taste and adjust the seasoning as needed. Refrigerate for up to a few hours before serving for best flavor.
To serve, toss together the remaining bread crumbs, raspberries, chopped bell pepper and cucumber together with a small pinch of salt and pepper. Divide the gazpacho among 4 bowls and garnish with the bread mixture.