Grilled Vegetable Gazpacho with Cucumber-Cilantro relish

i adapted (and i think improved, plus simplified) this recipe from Cooking Light, a really good cooking magazine with a really unsexy name. you can grill the vegetables on your outdoor grill, or in the oven under the broiler. the extra step of grilling makes the soup super-tasty. note, there is no added salt in this recipe. i don't think it needs it; you might.

Ingredients

3-4 large tomatoes, cut in half crosswise
1 onion, sliced crosswise into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil, divided
1 (1-ounce) piece bread (baguette or rustic multigrain)
2 red bell peppers (or 1 red and 1 yellow or orange), quartered and cored
1/4 tsp cayenne
2 1/2 tablespoons fresh lemon juice, divided
1 garlic clove
1 thinly sliced, quartered cucumber
1/4 cup minced green onions
3 tablespoons fresh cilantro leaves

6 servings, 4 cups

Directions

1. Get your outdoor grill ready, or preheat the broiler for your oven.

2. Brush cut sides of tomatoes and onion slices with 1 tablespoon oil (I recommend skewering the onions so they won't fall apart). Also brush both sides of the pepper slices. Place everything on the grill rack or on a cookie sheet. Grill until peppers are blistered (about 6 minutes). Remove from grill.

3. Combine 2 tablespoons oil, bread, grilled vegetables, 1-2 tablespoons fresh lemon juice, cayenne, and garlic in a blender; process until smooth.

4. Combine the remaining 1 tablespoon olive oil, remaining 1 1/2 teaspoons lemon juice, cucumber, and remaining ingredients; toss. Ladle about 2/3 cup soup in each of 6 bowls, and top each serving with about 1/3 cup cucumber mixture.

20 minutes