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1
Prepare barbecue (medium-high heat).
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2
Place, tomatoes, red bell pepper and onions 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 and cover with foil.
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7
Grill bread until toasted, about 1 1/2 minutes per side.
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8
Cut 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.
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12
Remove charred papery peel and core from onion.
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13
Set aside 1/2 of cucumber for garnish.
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14
Working in two batches, add half each of tomatoes, pepper, onion and remaining cucumber to food 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 with water or tomato juice if desired.
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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
Note: Croutons can be made up to 8 hours ahead.
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23
Cover and store at room temperature.
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24
To serve season gazpacho to taste with more salt and more vinegar if desired.
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25
Ladle into bowls.
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26
Garnish with cucumber, croutons and green onions.
