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Ingredients

• 3 ripe beefsteak tomatoes, cored and cut in half crosswise (about 3 pounds)
• 1 onion, sliced crosswise into 1/4-inch-thick slices
• 1/4 cup extra-virgin olive oil, divided
• 1 (1-ounce) piece French bread baguette, cut into 2 slices
• Cooking spray
• 1 red bell pepper
• 1 jalapeño pepper
• 1/2 cup water
• 2 1/2 tablespoons fresh lemon juice, divided
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, crushed
• 2 cups thinly sliced, quartered English cucumber
• 1/4 cup minced green onions
• 3 tablespoons fresh cilantro leaves

Description

Make This Soup Up To Two Days Ahead, Cover, And Chill Until You're Ready To Serve. If You Prepare It Ahead, You May Need To Stir In A Bit Of Water Before Serving, As It May Thicken Slightly As It Sits. For More Heat, Leave The Seeds In The Jalapeño, Or R

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