Gazpacho with grilled tomatoes

Ingredients:

• 1.5 kg tomatoes, cut in half
• 1/2 teaspoon cumin seeds
• 1/2 tsp coriander seeds, lightly crushed
• 1/2 cup olive oil
• 1/2 cup white bread crumbs
• 1 large clove of garlic
• 1/2 teaspoon sugar
• 2 tbsp. sherry vinegar
• 1 cucumber
• 1 green bell pepper
• Freshly ground pepper
• Salt

Preparation:

1. Toast the cumin seeds and coriander seeds in a small skillet over low heat in ½ cup olive oil for about 3 minutes. Transfer to a small bowl.
2. Soften the breadcrumbs in a bowl with a little water for 2 minutes. Then drain and squeeze lightly, setting aside.
3. On a cutting board, chop the garlic, then sprinkle with a pinch of salt and mash into a paste with the back of a knife.
4. Preheat a grill or skillet. Toss the tomatoes in a bowl with 1 tablespoon of olive oil and grill until lightly charred, about 3 minutes per side.
5. Prepare gazpacho: In a blender, puree the tomatoes, bread, garlic paste, sugar, vinegar, and half a teaspoon of salt. Then, with the blender running, add the seasoned butter through the small hole in the lid, reserving a little for serving. Strain the resulting puree through a sieve into a bowl. Chill in the refrigerator for 2 hours.
6. Dice the cucumber and bell pepper. Ladle the gazpacho into bowls, top with the chopped vegetables, and drizzle with seasoned oil. Serve. gazpacho with hot sandwiches under pressure.