Core tomatoes. Cut in half crosswise & discard the seeds. Cut into chunks and put in a large bowl.
Peel cucumber and cut in half lengthwise. With a small spoon, scoop out seeds. Chop coarsely and add to tomatoes.
Core, seed, and coarsely chop bell pepper. Coarsely chop onion and garlic. Tear bread into pieces.
Put bell pepper, onion, garlic, bread, ice water, vinegar, olive oil, salt & smoked paprika in bowl with tomato mixture. Toss until ingredients are combined and bread is moistened. Cover and refrigerate at least 1 hour and up to 4 hours.
Transfer ingredients to a blender and blend on high until smooth, scraping down sides as needed (blend in batches if needed), 2 minutes. Add more ice water if needed to get thick but pourable consistency.
Taste and adjust seasoning if you like, with more smoked paprika, vinegar, salt, and olive oil.
Chop parsley. Serve icy cold, ladled into bowls with parsley and a drizzle of olive oil. Store in refrigerator up to 3 days.