How to Make It
Tear baguette in half; tear 1 half into small pieces, and place in a blender. (Set aside remaining baguette half.) Add water, 1/2 cup of the oil, and 1/4 cup of the vinegar to blender; let stand 10 minutes.
Coarsely chop 2 of the bell peppers. Add chopped peppers, cucumber, garlic, and 2 pints of the tomatoes to blender; process until smooth, about 1 minute. Stir in 1 teaspoon each of the salt and paprika. Cover and chill until cold, about 1 hour.
Meanwhile, chop remaining 1 bell pepper and 1 pint tomatoes; place in a small bowl. Add remaining 1 tablespoon oil, 1 tablespoon vinegar, and 1/2 teaspoon salt; stir to blend. Set aside.
Preheat toaster oven to 400°F. Cut reserved baguette half into 8 diagonal slices. Place slices on toaster oven pan; bake in preheated oven until golden brown, 5 to 7 minutes. Let cool 10 minutes.
Stir together goat cheese, chives, and parsley in a small bowl; spread over cooled toasts. Ladle chilled soup into 4 serving bowls. Top with chopped tomato mixture; sprinkle with paprika. Serve with toasts.