Asian Cucumber Soup

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1 (1-ounce) slice day-old white bread or other firm white bread, torn into pieces

1 cup chopped yellow bell pepper

1/2 cup chopped green onions

3 tablespoons chopped fresh cilantro

1 1/2 teaspoons minced peeled fresh ginger

2 pounds cucumber, peeled, halved lengthwise, seeded, and chopped

1 small garlic clove, minced

1 2/3 cups organic vegetable broth (such as Swanson Certified Organic), divided

3 tablespoons rice vinegar

1 teaspoon sugar

1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)

1/4 teaspoon salt

2 teaspoons roasted peanut oil

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