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1
Preheat a grill or grill pan to medium high.
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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.
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3
Transfer to a liquid measuring cup.
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4
Transfer 3 tablespoons of the spiced oil and about half of the seeds to a small bowl; reserve for topping.
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5
Put the bread cubes in a bowl, cover with water and let soak 2 minutes.
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6
Drain, squeeze dry and set aside.
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7
Mince the garlic, then sprinkle with a pinch of salt and mash it into a paste with the flat side of a knife.
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8
Toss the tomatoes in a bowl with the remaining 1 tablespoon olive oil and grill until charred, about 3 minutes per side.
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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.
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10
With the motor running, add about half of the spiced oil from the measuring cup.
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11
Pour the mixture through a fine-mesh sieve into a bowl.
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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.
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13
Chill the soup at least 2 hours.
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14
Dice the cucumber and bell pepper.
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15
Season the soup with salt and pepper.
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16
Ladle into bowls; drizzle with the reserved spiced oil and top with the diced vegetables.
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17
Photograph by Con Poulos
