Grilled Vegetable Gazpacho

Ingredients

• 4 large garlic cloves, unpeeled
• 2 large red bell peppers, cored and quartered
• 2 large yellow bell peppers, cored and quartered
• 2 medium zucchini, sliced lengthwise 1/2-inch thick
• 1 large white onion, cut into 1/2-inch slabs
• 2 ears of corn, husked
• 2 tbsps vegetable oil
• Kosher salt
• freshly ground pepper
• 1 & 1/2 tsp ground cumin
• 1/2 tsp crushed red pepper
• 2 cups tomato juice
• 1/2 cup fresh orange juice
• 3 tbsps fresh lemon juice
• 2 tbsps red wine vinegar
• 1/4 cup chopped cilantro
• 1/2 pound heirloom cherry tomatoes, quartered
• 2 scallions, thinly sliced
• 1 tbsp minced chives
• 1 tbsp red wine vinegar
• 1/4 cup olive oil
• Flaky sea salt & freshly ground pepper
• 12 1/2″-thick slices crusty bread