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1
Prepare barbecue (medium-high heat).
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2
Place first 3 ingredients on baking sheet.
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3
Brush with 3 tablespoons oil; sprinkle with salt and pepper.
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4
Brush both sides of bread with 2 tablespoons oil.
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5
Grill vegetables until skins are charred, turning frequently, about 8 minutes for tomatoes, 10 minutes for onion, and 15 minutes for pepper.
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6
Return to baking sheet.
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7
Grill bread until toasted, about 1 1/2 minutes per side.
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8
Cut 1 garlic clove in half; rub over toasted sides of bread.
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9
Cut bread into small cubes; reserve croutons.
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10
Remove charred skins and cores from tomatoes.
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11
Peel, seed, and core pepper; coarsely chop.
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12
Remove charred papery peel and core from onion.
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13
Set aside half of chopped cucumber for garnish.
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14
Working in 2 batches, add half each of tomatoes, pepper, onion, and remaining cucumber to processor and blend until coarse puree forms.
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15
Transfer mixture to large bowl.
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16
Repeat with remaining tomatoes, pepper, and onion.
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17
Using garlic press, squeeze in remaining 2 garlic cloves.
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18
Stir in remaining 3 tablespoons olive oil, 3 tablespoons vinegar, marjoram, smoked paprika, cumin, and cayenne.
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19
Thin soup, if desired, with cold water by 1/4 cupfuls.
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20
Season with salt and pepper.
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21
Chill at least 2 hours.
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22
DO AHEAD Gazpacho and croutons can be made 8 hours ahead.
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23
Cover gazpacho and chopped cucumber garnish separately and refrigerate.
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24
Cover and store croutons at room temperature.
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25
Season gazpacho to taste with more salt and more vinegar, if desired.
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26
Ladle into bowls.
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27
Garnish with cucumber, croutons, and green onions; serve.
