Soak bread in balsamic Italian dressing for 5 minutes.

Combine the canned Italian tomatoes, tomato juice, soaked bread, diced green capsicum, sliced red onion, diced Lebanese cucumber, and brown sugar in a blender.

Puree all ingredients until smooth.

Season the pureed mixture to your taste preference.

Cover the gazpacho and refrigerate until thoroughly chilled.

Serve the cold gazpacho.

Optional: Swirl sour cream on top before serving.