Grilled Tomato Soup with Sweet and Sour Shrimp

Name: Grilled Tomato Soup with Sweet and Sour Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

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.
4
Fold in the basil and cilantro.
5
Season with salt and black pepper.
6
Refrigerate until chilled, 1 to 2 hours.
7
For the shrimp: Combine the lemon juice, sugar, vinegar and soy sauce in a small saucepan.
8
Bring to a boil over medium heat, and then reduce the heat and simmer for 5 minutes.
9
Remove and let cool.
10
Sprinkle the shrimp with salt and black pepper.
11
Heat the olive oil in a large saute pan over high heat.
12
Add the garlic and saute until just golden.
13
Remove the garlic and discard.
14
Add the shrimp and saute until cooked through and opaque, about 1 minute per side.
15
Add the sweet and sour sauce and bring to a boil.
16
Remove from the heat, let cool and stir in the sesame oil.
17
To serve, divide the soup among 4 shallow soup bowls and place 2 shrimp in the center of each.
18
Garnish with basil and cilantro.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 beefsteak tomatoes, halved, 2 cloves garlic, crushed, 1 red chile, seeds and ribs removed, 4 tablespoons olive oil, and more.

Yes, Grilled Tomato Soup with Sweet and Sour Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!