Grilled Tomato Soup with Sweet and Sour Shrimp

Ingredients

• 6  beefsteak tomatoes halved
• 1  cucumber english seeds removed, coarsely chopped peeled
• 1 tablespoon basil fresh plus more for garnish chopped
• 1 tablespoon cilantro leaves fresh plus more for garnish chopped
• 2 cloves garlic crushed
• 2 cloves garlic peeled sliced
• 2 tablespoons granulated sugar 
• 2  juice of lime 
• 2 tablespoons juice of lemon 
• 2 tablespoons olive oil 
• 4 tablespoons olive oil 
• 1  chile red
• 2 tablespoons red wine vinegar 
• 4 servings salt and pepper black freshly ground
• 1 teaspoon sesame oil 
• 1 tablespoon soya sauce 
• 8  to ten deveined cleaned

Equipment

• bowl
• frying pan
• sauce pan
• blender
• grill

Directions

1. For the soup: Prepare a grill over high heat.
2. 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.
3. 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.
4. 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.
5. Remove and let cool.
6. Sprinkle the shrimp with salt and black pepper.
7. Heat the olive oil in a large saute pan over high heat.
8. Add the garlic and saute until just golden.
9. Remove the garlic and discard.
10. Add the shrimp and saute until cooked through and opaque, about 1 minute per side.
11. Add the sweet and sour sauce and bring to a boil.
12. Remove from the heat, let cool and stir in the sesame oil.
13. To serve, divide the soup among 4 shallow soup bowls and place 2 shrimp in the center of each.
14. Garnish with basil and cilantro.