Charred Gazpacho Recipe - Los Angeles Times

Ingredients

• 2 slices (1-inch-thick) sourdough bread
• 1/2 cup extra-virgin olive oil, plus more
• Kosher salt and freshly ground black pepper
• 2 pounds ripe cherry tomatoes, plus 6 for garnish
• 2 small Persian cucumbers (5 ounces), halved lengthwise, seeded and roughly chopped, plus 1 small Persian cucumber, finely diced, for garnish
• 1/2 medium red onion (half roughly chopped, half minced for garnish)
• 1/4 cup sherry or red wine vinegar, plus more<br/>
• 1 almond-size garlic clove, peeled
• 1 cup chilled plain seltzer (or filtered water)
• Flaky sea salt