Core and roughly chop tomatoes. Add them along with garlic and shallot to blender and puree until smooth.
Add bread. If the bread is dry, let it soak in the puree for a few minutes. Then puree again until smooth.
With the blender running, pour in the olive oil. Taste after adding 1/3 cup and add the rest if needed.
Now add sherry vinegar, salt, and pepper to taste and blend in.
Move the soup to a carafe or pitcher, cover the top, and put it in the refrigerator for at least 2 hours and up to one day.
Serve very cold with the toppings of your choice.