For the garnish, individually place 1/4 cup of the chopped tomatoes, 1/4 cup of the chopped cucumber, the corn kernels and the parsley in separate small bowls. Set aside.
With the cubed bread and 1/2 cup of water combined in a medium bowl, let mixture rest for 10-12 minutes, until majority of the water has absorbed.
Transfer the bread mixture to a large bowl and add the remaining tomatoes, cucumber, chopped red bell pepper and the last 5 ingredients. Stir to combine.
Place the mixture in bowl of a food processor or blender and purée until smooth.
With a strainer over a large bowl, strain gazpacho. No need to strain if you prefer it slightly chunky.
Cover and refrigerate for 2 1/2 hours until completely chilled. Gazpacho can be prepared 8 hours ahead. Keep covered and refrigerated.
Ladle gazpacho into bowls.
Choosing a little bit of each or your favorites, garnish with your choice of desired reserved vegetables: tomato, cucumber, corn and/or parsley.
Serve well chilled.