Grilled Tomato Soup with Sweet and Sour Shrimp

  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 4 servings
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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.

Cook’s Note

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

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