Heirloom Tomato Gazpacho with Roasted Poblano Peppers

Ingredients

• 2 whole Poblano Peppers
• ½ cups Red Onion, Roughly Diced
• 2-½ pounds Heirloom Tomatoes, Cored And Cut Into 1/4-Inch Dice, Divided
• 2 cups English Cucumber, Diced, Divided
• 1 Tablespoon Plus 1/2 Teaspoon Kosher Salt, More Or Less To Taste
• 1 Lemon, Juiced, Divided
• 4 Tablespoons Olive Oil, Divided
• 2 teaspoons Fresh Flat Leaf Parsley
• 2 cloves Garlic
• ½ teaspoons Fresh Thyme, Minced
• ¼ cups Fresh Cilantro
• 2 Tablespoons Fresh Basil
• 2 Tablespoons Red Wine Vinegar
• 2 cups Cubed French Bread
• 1 whole Red Bell Pepper, Seeded And Cut Into 1/4-Inch Dice
• Freshly Ground Black Pepper, To Taste

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