In a large bowl, combine the tomatoes, bell pepper, cucumber, garlic, bread, honey, salt, oil, and vinegar. Lightly mash using a potato masher, cover, and refrigerate for at least 8 hours, or up to 24 hours.
In a blender, puree the mixture, in batches, until smooth. Pass through a fine chinois, then taste for seasoning, adding more salt, honey, or vinegar if needed. Transfer to a container with a tight-fitting lid and refrigerate until cold, at least 2 hours, or up to 24 hours.
To serve, ladle the soup into bowls and garnish with the bacon, chives, and a drizzle of olive oil, if desired.
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