1. In a food processor, puree the tomatoes, red pepper, cucumber, onion, garlic, bread and parsley.
2. Transfer the mixture to a large bowl and stir in the olive oil, balsamic vinegar, Tabasco, salt and pepper. Chill in the refrigerator until ready to serve.
3. Toast the French bread slices on a hot grill or in the toaster. Sprinkle the toasts with olive oil and rub them with garlic.
4. Serve the gazpacho well chilled with the garlic croutons.Serving Size: 1 bowl of soup with 2 croutons