Grilled Tomato Soup with Sweet and Sour Shrimp

Level: Easy
Prep: 25 min
Cook: 20 min
Yield: 4 servings

Grilled Tomato Soup with Sweet and Sour Shrimp

NOTE
Any size shrimp can be used for this soup. If using shrimp smaller or larger than 21/25, simply adjust cooking accordingly.

INGREDIENTS

Tomato Soup: 

• 6 beefsteak tomatoes, halved

• 2 cloves garlic, crushed

• 1 red chile, seeds and ribs removed

• 4 tablespoons olive oil

• Juice from 2 limes

• 1 English cucumber, peeled, seeds removed, coarsely chopped

• 1 tablespoon chopped fresh basil, plus more for garnish

• 1 tablespoon chopped fresh cilantro, plus more for garnish

• Salt and freshly ground black pepper

Sweet and Sour Shrimp:

• 2 tablespoons lemon juice

• 2 tablespoons granulated sugar

• 2 tablespoons red wine vinegar

• 1 tablespoon soy sauce

• Eight to ten 21/25 count shrimp, cleaned, deveined, tails removed

• Salt and freshly ground black pepper

• 2 tablespoons olive oil

• 2 cloves garlic, peeled and sliced

• 1 teaspoon sesame oil

DIRECTIONS

1. For the soup: Prepare a grill over high heat. Brush the tomatoes, garlic and chile with 2 tablespoons of the olive oil, then grill until softened and slightly charred, turning occasionally, 5 to 10 minutes. Transfer to a blender with the lime juice, cucumber and the remaining 2 tablespoons olive oil and puree in batches until smooth. Fold in the basil and cilantro. Season with salt and black pepper. Refrigerate until chilled, 1 to 2 hours. 

2. For the shrimp: Combine the lemon juice, sugar, vinegar and soy sauce in a small saucepan. Bring to a boil over medium heat, and then reduce the heat and simmer for 5 minutes. Remove and let cool. 

3. Sprinkle the shrimp with salt and black pepper. Heat the olive oil in a large saute pan over high heat. Add the garlic and saute until just golden. Remove the garlic and discard. Add the shrimp and saute until cooked through and opaque, about 1 minute per side. Add the sweet and sour sauce and bring to a boil. Remove from the heat, let cool and stir in the sesame oil. 

4. To serve, divide the soup among 4 shallow soup bowls and place 2 shrimp in the center of each. Garnish with basil and cilantro.