Put the tomatoes in boiling water for a minute, then drain, peel and cut them into large chunks. Cut the green part of the dill and keep it for decoration. The white part is cut into 4. Discard the core, because it is hard. The remaining parts are cut into thin slices. Boil it in salted water (about 13.53 fl oz (400 ml.)) Over low heat, for 10 minutes after reaching boiling point.
Meanwhile, flatten the coriander seeds and pepper with a mallet. Heat the olive oil in a pan and add the onion and spices. Stir.
After 2 minutes add the crushed garlic for 2 minutes. Pour the balsamic vinegar, lemon juice, tomatoes and oregano in. Mix well and add the dill, along with the water, which is still boiling. Finally, add the tomato puree and let the soup simmer half an hour, uncovered.
Meanwhile, cut the bread into cubes and put them into a bowl. Season with olive oil and olive paste. Bake the croutons in the oven at 374°F (190 °C) for 10 minutes on a baking sheet. Cool the soup slightly, then make a paste.
Put it in the refrigerator for a few hours. Serve gazpacho with croutons and the finely chopped green part of the dill.