Charred Tomato Gazpacho

1. 1

   Preheat a grill or grill pan to medium high.

2. 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. 3

   Transfer to a liquid measuring cup.

4. 4

   Transfer 3 tablespoons of the spiced oil and about half of the seeds to a small bowl; reserve for topping.

5. 5

   Put the bread cubes in a bowl, cover with water and let soak 2 minutes.

6. 6

   Drain, squeeze dry and set aside.

7. 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. 8

   Toss the tomatoes in a bowl with the remaining 1 tablespoon olive oil and grill until charred, about 3 minutes per side.

9. 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.

10. 10

    With the motor running, add about half of the spiced oil from the measuring cup.

11. 11

    Pour the mixture through a fine-mesh sieve into a bowl.

12. 12

    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.

13. 13

    Chill the soup at least 2 hours.

14. 14

    Dice the cucumber and bell pepper.

15. 15

    Season the soup with salt and pepper.

16. 16

    Ladle into bowls; drizzle with the reserved spiced oil and top with the diced vegetables.

17. 17

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.