Ingredients

• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander seeds, lightly crushed
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 cup crustless white bread cubes
• 1 large clove garlic
• Kosher salt
• 3 1/4 pounds tomatoes, halved
• 1/2 teaspoon sugar
• 2 tablespoons sherry vinegar
• 1 Kirby cucumber
• 1 green bell pepper
• Freshly ground pepper

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Instructions

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