Strawberry Gazpacho with Basil, Black Pepper, Olive Oil and Guanciale

Name: Strawberry Gazpacho with Basil, Black Pepper, Olive Oil and Guanciale
Yield: Serves 8
Ingredients: ¾ cup diced green bell pepper; Extra-virgin olive oil; ¼ pound guanciale, thinly sliced; 6 cups strawberries, hulled and quartered; 2¼ cups English cucumber, peeled, seeded, and diced; 2 tbsp extra-virgin olive oil; 1¼ cups diced red bell pepper; 1 tbsp plus ½ cup extra-virgin olive oil; Basil (bush, opal, and flowering varieties); 2 sprigs thyme; Fleur de sel; 1 tbsp confectioners’ sugar; 1½ tsp extra-virgin olive oil, plus more for storing; 16 small strawberries, hulled and halved lengthwise; ½ tsp salt; 1½ cups whole grain bread, crusts removed, cut into 1” cubes; 1½ tsp salt; 3 sprigs thyme; 3 tbsp red wine vinegar; 6 tbsp tomato juice; 2 cups diced (¼”) whole grain bread, crusts removed; 2 cloves garlic, crushed but kept whole; Tabasco sauce