In a large bowl, combine the bell peppers, zucchini, cucumbers and tomato. Cut the kernels off the corn cob and add to the vegetable mixture. Stir in the white onion and garlic and add the vinegar, lime juice, olive oil and tomato juice. Stir to combine, cover and chill at least 4 hours or overnight.
Preheat the oven to 325°. Tear the bread into chunks and place them in a mini-prep food processor. Pulse several times until ragged, chunky bread crumbs form. Toss with olive oil and spread in an even layer on a baking sheet. Bake for 10-15 minutes or until crispy and lightly toasted.
Just before serving, add cilantro and stir to combine. Spoon soup into bowls. Sprinkle with bread crumbs and cilantro. Serve with hot sauce on the side.