Remove pits from the Cherry (1 pound), then puree in a blender.
Run them through a fine mesh sieve to remove skins. (Optional for a smoother gazpacho.)
Blanch Roma Tomato (4 pound) in boiling water for 30 to 60 seconds, dunk in cold water and remove skins. Cut tomatoes in half to remove seeds and cores, straining any leftover juices into a bowl.
Tear Bread (1 cup) into pieces.
Toss bread pieces in reserved tomato juice and let sit to absorb juices.
Peel the Yellow Bell Pepper (2) with a vegetable peeler, remove core and seeds.
Puree tomatoes in blender.
Roughly chop the Sweet Onion (1).
Add yellow pepper, onion and Garlic (1 clove) to blender and blend until smooth.
Add the cherry juice to the mixture.
Roughly chop the Chipotle Peppers in Adobo Sauce (1) and add to blender in small batches, blending and tasting until the desired spice level is reached.
With the blender running, add Extra-Virgin Olive Oil (to taste) in a slow stream.
Add moistened bread to blender in small batches, blending in until desired consistency. Serve chilled.