Tomato and Watermelon Gazpacho with Jumbo Lump Crab Salad

Name: Tomato and Watermelon Gazpacho with Jumbo Lump Crab Salad
Ingredients: 2 Pounds jumbo lump or backfin crab meat; 1 red bell pepper, seeded, stemmed, and diced finely; 1/2 Cup plus 2 1/2 tablespoons tarragon, chopped; 2 1/2 Tablespoons parsley, chopped; 1/2 Tablespoon chives, chopped finely; 2 Tablespoons plus 2 teaspoons crème fraîche; Salt and pepper, to taste; 5 Roma tomatoes; 2 quarts diced watermelon; 2 small cloves garlic; 2 Tablespoons sherry vinegar; 1 slice stale bread, crust removed; 1 1/2 Cup water; 2 cucumbers, peeled and diced; Salt, to taste; Sugar, to taste; 1/4 Cup extra-virgin olive oil