Grilled Vegetable Gazpacho

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3 ripe beefsteak tomatoes, cored and cut in half crosswise (about 3 pounds)

1 onion, sliced crosswise into 1/4-inch-thick slices

1/4 cup extra-virgin olive oil, divided

1 (1-ounce) piece French bread baguette, cut into 2 slices

Cooking spray

1 red bell pepper

1 jalapeño pepper

1/2 cup water

2 1/2 tablespoons fresh lemon juice, divided

3/4 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

2 garlic cloves, crushed

2 cups thinly sliced, quartered English cucumber

1/4 cup minced green onions

3 tablespoons fresh cilantro leaves

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