2 pounds ripe but firm tomatoes, cored and halved along equator

6 tablespoons extra-virgin olive oil, divided

1 teaspoon table salt, divided

¼ teaspoon pepper

1 small cucumber, peeled and cut into1 - inch pieces

1 slice hearty white sandwich bread, crust removed, torn into 1-

1 inch pieces

1 small shallot, peeled and halved

1 small serrano Chile, stemmed and halved lengthwise

1 garlic clove, chopped

2 tablespoons minced fresh parsley

1 teaspoon sherry vinegar, plus extra for seasoning

1 Toss tomatoes with 1 tablespoon oil, ½ teaspoon salt, and pepper in bowl.

Let sit for at least 15 minutes or up to 1 hour.

2A For a charcoal grill Open bottom vent completely. Light large chimney

starter filled with charcoal briquettes (6 quarts). When top coals are partially

covered with ash, pour evenly over grill. Set cooking grate in place, cover, and

open lid vent completely. Heat grill until hot, about 5 minutes.

2B For a gas grill Turn all burners to high, cover, and heat grill until hot,

about 15 minutes. Leave all burners on high.

3 Clean and oil cooking grate. Place tomatoes cut sides down on grill (reserve

any juice left behind in bowl) and cook (covered if using gas) until tomatoes

are charred and beginning to soften, 4 to 6 minutes. Carefully flip tomatoes

and continue to cook (covered if using gas) until skin sides are charred and

juice bubbles, 4 to 6 minutes longer. Transfer tomatoes to bowl and let cool

completely.

4 Process tomatoes, reserved tomato juice, cucumber, bread, shallot, serrano,

garlic, and remaining ½ teaspoon salt in blender for 30 seconds. With

blender running, slowly drizzle in remaining 5 tablespoons oil; continue

to process until completely smooth, about 2 minutes. Strain soup through

fine-mesh strainer set over large bowl, using back of ladle or rubber spatula

to press soup through strainer; discard solids. Stir parsley and vinegar into

strained soup, then add enough water to yield 4 cups of soup. Cover and

refrigerate for at least 2 hours to chill and develop flavors. Season with salt,

pepper, and sherry vinegar to taste. Serve.