Grilled Vegetable Gazpacho

Ingredients

• 3  beefsteak tomatoes cored ripe cut in half crosswise ( 3 pounds)
• 0.3 teaspoon pepper black freshly ground
• 1 ounce bread baguette french cut into 2 slices
• 2 cups cucumber english thinly sliced quartered
• 3 tablespoons cilantro leaves fresh
• 2  garlic cloves crushed
• 0.3 cup green onions minced
• 1  jalapeno 
• 0.8 teaspoon kosher salt divided
• 2.5 tablespoons juice of lemon fresh divided
• 0.3 cup olive oil extra-virgin divided
• 1 slices onion sliced
• 1  bell pepper red
• 0.5 cup water 

Equipment

• bowl
• ladle
• blender
• grill

Directions

1. Preheat grill to medium-high heat.
2. Brush cut sides of tomatoes and onion slices with 1 tablespoon oil. Lightly coat bread with cooking spray.
3. Place bread on grill rack, and grill 1 1/2 minutes on each side or until toasted.
4. Remove from grill.
5. Place peppers on grill rack coated with cooking spray. Grill 8 minutes or until blistered, turning peppers after 4 minutes.
6. Remove peppers from grill.
7. Place peppers in a small paper bag; fold tightly to seal.
8. Let stand for 20 minutes. Arrange onion on grill rack; grill for 10 minutes. Turn onion over. Arrange tomatoes, cut sides down, on grill rack; grill onion and tomatoes 10 minutes. Peel and seed peppers.
9. Combine 2 tablespoons oil, bread, grilled vegetables, 1/2 cup water, 2 tablespoons juice, 1/2 teaspoon salt, black pepper, and garlic in a blender; process until smooth.
10. Combine the remaining 1 tablespoon olive oil, remaining 1 1/2 teaspoons lemon juice, remaining 1/4 teaspoon salt, cucumber, and remaining ingredients; toss. Ladle about 2/3 cup soup in each of 6 bowls, and top each serving with about 1/3 cup cucumber mixture.