Charred Tomato Gazpacho

Ingredients

• 0.5 cup unseasoned bread cubes white crustless
• 0.5 teaspoon coriander seeds crushed
• 1  kirby cucumber 
• 0.5 teaspoon cumin seeds 
• 1 large clove garlic 
• 1  bell pepper green
• 6 servings kosher salt 
• 0.5 cup olive oil extra-virgin
• 6 servings pepper freshly ground
• 2 tablespoons sherry vinegar 
• 0.5 teaspoon sugar 
• 3.3 pounds tomatoes halved

Equipment

• bowl
• frying pan
• ladle
• knife
• sieve
• blender
• grill
• measuring cup
• grill pan

Directions

1. Preheat a grill or grill pan to medium high.
2. Heat the cumin seeds, coriander seeds and 1/2 cup olive oil in a small skillet over medium-low heat until the seeds are toasted, about 3 minutes.
3. Transfer to a liquid measuring cup.
4. Transfer 3 tablespoons of the spiced oil and about half of the seeds to a small bowl; reserve for topping.
5. Put the bread cubes in a bowl, cover with water and let soak 2 minutes.
6. Drain, squeeze dry and set aside.
7. Mince the garlic, then sprinkle with a pinch of salt and mash it into a paste with the flat side of a knife.
8. Toss the tomatoes in a bowl with the remaining 1 tablespoon olive oil and grill until charred, about 3 minutes per side.
9. Transfer half each of the charred tomatoes, bread, garlic paste, sugar and vinegar to a blender; add 1/4 teaspoon salt and puree until smooth. With the motor running, add about half of the spiced oil from the measuring cup.
10. Pour the mixture through a fine-mesh sieve into a bowl. Blend the remaining tomatoes, bread, garlic paste, sugar and vinegar with the other half of the spiced oil and 1/4 teaspoon salt, then strain into the bowl. Chill the soup at least 2 hours.
11. Dice the cucumber and bell pepper. Season the soup with salt and pepper. Ladle into bowls; drizzle with the reserved spiced oil and top with the diced vegetables.
12. Photograph by Con Poulos