Mexican-Style Gazpacho with Grilled Shrimp

Ingredients

• 1/2 pound raw shrimp, peeled and deveined
• 2 slices white bread, crusts removed
• 4 ripe medium tomatoes
• 4 tomatillos, husks removed and cleaned
• 1 jalapeño
• 1 large yellow onion, quartered
• Kosher salt and freshly ground black pepper
• 4 tablespoons extra-virgin olive oil, divided
• 2 medium cloves garlic
• 1/3 cup white wine vinegar
• 2 tablespoons fresh lime juice from 2 limes
• 1 can tomato puree
• 1 medium bell pepper, minced
• 1 medium red onion, minced

Directions

1. Start 1 chimney full of charcoal. Once the coals are fully ignited and ashed over, empty them onto half of the coal grate and spread them out evenly. If you’re using a gas grill, turn all burners to high. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it well.
2. While the grill heats, coat the shrimp with 1 tablespoon olive oil, add salt and pepper, and set them aside. Put the bread in a small bowl of water to soak for 5 minutes, then drain it and press out the extra water.
3. Put the whole tomatoes, tomatillos, jalapeño, and yellow onion into a grill basket. Place the basket over the coals and cook, turning the vegetables with tongs, until they pick up a light char, about 5 minutes. Add the shrimp to the basket and cook just until they turn pink and lose their translucence, about 3 minutes. Move the shrimp to a clean bowl and chill them in the refrigerator.
4. Remove and discard the jalapeño stem. Put the grilled vegetables in a blender. Press any remaining water from the bread, then add it to the blender with the vinegar, lime juice, puréed tomatoes, 1 teaspoon of salt, and the remaining 3 tablespoons of olive oil. Blend until the mixture becomes a slightly chunky puree. Taste and season with salt and pepper, then thin with water, 1 tablespoon at a time, if needed, until it has a soup-like consistency.
5. Pour the soup into an airtight container and refrigerate for at least 1 hour and up to overnight.
6. Spoon the soup into bowls. Top with the bell pepper, onion, and shrimp, and serve right away.