Cook down 7 peeled tomatoes in your vegetable or chicken broth. Season according to your taste buds. (You will know that the tomatoes have cooked down enough once they have lost their form completely.) Remove, let cool, then blend in a food processor .
Small dice all your veggies as well as the rest of your tomatoes. Mince the garlic, and decide how you would like to see the cilantro-personally I like to mince half of it till it's almost dust and then have some whole leaves for aesthetic.
Heat a pan, searing hot, and toss in your oil with a dash of cumin. (You can do this while the tomatoes are cooking.)
Quickly add your bell peppers to the pan and get a light, even, sear. Remove from pan and let cool.
Combine all the vegetables (with exception of the bell peppers) and garlic into a bowl and let their flavors mingle for couple hours.
Add everything to the tomato base (made in #1). Let sit overnight.
Thinly slice the baguette and toast in a 350F oven till it breaks easily and finely. Crumble into the already-chilled gazpacho.