Prepare the grill for direct cooking over medium heat (350 to 450F).
Brush the cooking grates clean. Place the unpeeled garlic cloves in the center of a small square of aluminum foil and fold up the sides to create a packet. Grill the garlic packet, the plum tomatoes, the onion quarters, and the jalapeño, over direct medium heat, with the lid closed, until they are softened and marked, turning occasionally. The tomatoes will take 6 to 8 minutes and the garlic, onion, and jalapeno will take about 15 minutes. Transfer the vegetables to a rimmed baking sheet as they are done.
When cool enough to handle, and working over the baking sheet to catch the juices, peel and core the tomatoes and then cut them into chunks. Peel the garlic. Cut the onion into chunks. Peel, devein, and deseed the jalapeño. Remove and discard the crust from one slice of bread and tear it into pieces.
In a food processor or blender combine the tomatoes, garlic, onion, jalapeño, torn bread, cucumber slices, tomato juice, vinegar, salt, ¼ cup oil, and any collected vegetable juices from the baking sheet. Process until well pureed, 1 to 2 minutes. Pour the gazpacho into an airtight container. Refrigerate until cold, about 3 hours.
Brush the remaining six bread slices on both sides with oil. Toast the bread over direct medium heat for about 1 minute, turning once. Remove from the grill and rub the bread with the cut garlic clove. Then rub the cut side of the tomato over the bread, leaving behind juice and seeds.
Pour the gazpacho into bowls and garnish with the diced cucumber and a swirl of oil, if desired. Serve with the Spanish tomato bread.
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