Step 1Soak the bread in water to cover until soft, 5 to 15 minutes. Grind the tomatoes, bell pepper, cucumber and garlic in a blender until fairly smooth. You may have to stop and tamp the mixture down once or twice to fully purée.
Step 2Squeeze the water out of the bread, add the bread to the blender and purée until smooth, tamping and scraping down the sides as necessary.
Step 3With the blender on, add the olive oil in a slow stream. As the oil is incorporated, the gazpacho will turn from tomato-juice red to a paler, orange color. Blend in the vinegar and water. Blend in the harissa, cumin and salt. Taste and adjust seasoning. The mixture should be thick enough to generously coat the back of a spoon.
Step 4Pour the gazpacho through a fine-mesh strainer into a pitcher and chill until serving time. You should have about 3 cups.
Step 5Beat the goat cheese with a spoon until it's smooth. Gradually beat in the heavy cream until the mixture is the texture of soft buttercream.
Step 6Ladle 1/2 cup of the soup into a large shot glass, demitasse cup or juice glass. Spoon a dollop of 1 to 2 tablespoons goat cheese cream into the center. Sprinkle with a generous grating of freshly ground black pepper. Repeat with the remaining gazpacho.