Grilled Vegetable Gazpacho

• 3 lb riped beefsteak tomatoes,cored and cut in half crosswise
• 1 1/4 slice
• 1/4 cup extra-virgin olive oil, divided
• 1 oz 1 piece french bread baguett, cut into 2 slices
• 1 cooking spray
• 1 red bell pepper
• 1 jalapeno pepper
• 1/2 cup water
• 2 1/2 tbsp fresh lemon juice divided
• 3/4 tbsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 garlic cloves crushed
• 2 cup thinly sliced quarted english cucumber
• 1/4 cup minced green onions

1. present grill to medium high heat
2. Brush cut side of tomatoes and onion slices with one table spoon of oil.
3. Lightly coat bread with cooking spray .
4. place bread on grill rack and 1 1/2 min on each side or until toasted.
5. Remove from grill.
6. place peppers on grill rack coated with cooking spray.
7. grill 8 mins or until blistered,turning peppers after 4 mins.remove peppers from grill.
8. place peppers in a small paper bag,fold tightly to seal.let stand for 20 mins .
9. arrange onions on grill rack ,grill for 10 mins.
10. turn onions over.arrange tomatoes cut side down on grill rack .grill onions and tomatoes 10 mins.
11. peel and seed peppers.
12. combine 2 table spoons of oil,bread and grilled vegtables,1/2 c water,2 tbl of juice,1/2 tap salt,black pepper and garlic in a blanket.
13. : process until smooth combine the remaining 1 tbl spoon of olive oil ,remaining 1 1/2 tsp lemon juice,remaining 1/4 salt,cucumber,and remaining ingredients: toss.ladle bout 2/3 c soup in each of 6 bowls and top each with 1/3 c cucumber mixture

tomatoes, slice, extravirgin olive oil, bread baguett, cooking spray, red bell pepper, pepper, water, lemon juice, kosher salt, ground black pepper, garlic, cucumber, green onions

Taken from cookpad.com/us/recipes/331211-grilled-vegetable-gazpacho (may not work)