Baked Tomato Soup with Sweet and Sour Shrimp

Ingredients:

Tomato soup

• 6 halved Bull's Heart tomatoes
• 2 crushed cloves of garlic
• 1 red chili pepper, seeds and veins removed
• 4 tbsp. l. olive oil
• Juice of 2 limes
• 1 cucumber, peeled and coarsely chopped, without seeds
• 1 tbsp chopped basil, plus more for garnish
• 1 tbsp chopped cilantro, plus more for garnish

Sweet and sour shrimp

• 8-10 shrimp, peeled and gutted
• 2 tablespoons lemon juice
• 2 tbsp. granulated sugar
• 2 tablespoons red wine vinegar
• 1 tbsp soy sauce
• 2 tbsp. l. olive oil
• 2 cloves of garlic, peeled and thinly sliced
• 1 tsp. sesame oil

Preparation:

1. Make some soupPreheat the grill to high. Brush the tomatoes, garlic, and chili with 2 tablespoons of olive oil, then grill for about 5-10 minutes, until softened and lightly charred. Transfer to a blender with the lime juice, cucumber, and the remaining 2 tablespoons of olive oil and blend until smooth. Add the basil and cilantro. Season with salt and black pepper. Refrigerate for 1-2 hours.
2. Prepare the shrimpCombine lemon juice, sugar, vinegar, and soy sauce in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. Remove from heat and let cool.
3. Season the shrimp with salt and black pepper. Heat the olive oil in a large saucepan over high heat. Add the garlic and sauté until golden. Remove and discard the garlic. Add the shrimp and sauté for about 1 minute per side, until cooked through and opaque. Add the sweet and sour sauce and bring to a simmer. Remove from heat, cool, and toss with the sesame oil.
4. To serve, divide the soup among 4 small soup bowls and place 2 shrimp in the center of each. Garnish with basil and cilantro.