In a food processor, combine the bread slices, chopped tomatoes, green and red bell peppers, and water.

Process until smooth.

Strain the mixture through a fine-mesh strainer into a large bowl, pressing to extract the liquid.

Discard the solids.

In a small bowl, whisk together the olive oil and vinegar, then stir it into the soup.

Cover the bowl and refrigerate the soup for at least 2 hours, or overnight, to chill and allow the flavors to meld.

Before serving, taste the soup and adjust the seasoning with more vinegar or salt if needed.

Pour the chilled soup into individual bowls and garnish each serving with finely chopped hard-boiled egg and thin strips of Serrano ham or prosciutto, if desired.