Put the bread in a large bowl and cover with the tomato juice.
Plunge the plum tomatoes in boiling water for 20–30 seconds, refresh in cold water and skin. Cut them in quarters, strip out and discard the pips and the pulp. Cut the tomatoes into 1-cm / ½-inch dice.
Cut the red onion across into 5-mm / ¼-inch slices. Dice the roasted red pepper flesh. Peel the skin from the cucumb