Tear bread into small pieces; transfer to medium bowl and cover with 1 cup water.

Soak until bread is saturated, about 15 minutes.

Squeeze water from bread, discarding soaking water.

In bowl of blender or food processor, add bread, tomatoes, cucumber, bell pepper, garlic, and 1/4 cup of water.

Blend until well combined, about 1 minute.

With motor running, add oil in steady stream until well blended.

Stir in vinegar, season with low-sodium adobo.

Strain puréed soup through small-hole strainer, into soup terrine, pressing firmly to pass all liquid through strainer, discard any solids.

Cover terrine; transfer to refrigerator.

Chill at least 1 hour, or up to 48 hours.

To serve, divide soup evenly among serving bowls.