The bread is not padding, it is what makes the texture hold instead of separating into juice and pulp an hour later. Blend it, then chill it for at least three hours: gazpacho at room temperature is just a sauce.
It did not make it into the plan for these seven days.
The method above is what decides the dish, not a step-by-step recipe. The link runs a web search on the name: this page has no vetted sources of its own, and will not invent any.