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1
When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
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2
and
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3
the grilling grate.
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4
Meanwhile, toss shrimp with 1 tablespoon olive oil, season with salt and pepper, and reserve. Soak bread in a small bowl of water for 5 minutes, then drain and squeeze out excess water.
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5
Place whole tomatoes, tomatillos, jalapeno, and yellow onion in a grill basket. Set grill basket over coals and grill, turning vegetables with tongs, until vegetables are lightly charred, about 5 minutes. Add shrimp to basket and continue cooking just until shrimp are pink and no longer translucent, about 3 minutes. Transfer shrimp to a clean bowl and refrigerate until chilled.
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6
Discard stem from jalapeno. Transfer grilled vegetables to a blender. Squeeze out excess water from bread and add bread to blender, along with vinegar, lime juice, pureed tomatoes, 1 teaspoon of salt, and remaining 3 tablespoons of olive oil. Blend until a slightly chunky puree forms. Season with salt and pepper and add water 1 tablespoon at a time, if necessary, to achieve a soup-like consistency.
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7
Transfer soup to an airtight container and chill in the refrigerator for at least 1 hour and up to overnight.
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8
Ladle soup into bowls. Garnish with bell pepper, onion, and shrimp and serve right away.
