Soup:

• 2 pounds large, ripe red tomatoes, preferably heirloom or beefsteak tomatoes
• 1/2 medium shallot, roughly chopped, or 2 tablespoons of any onion of your choice
• 1 clove of garlic, crushed in garlic press
• 3/4 cup peeled and chopped cucumber 
• 1 medium red bell pepper, stems and seeds removed, chopped into chunks
• 1/2 cup white bakery bread, crust removed, chopped into large chunks
• 6 tablespoons extra virgin olive oil
• 2 to 3 tablespoons sherry or red wine vinegar
• Kosher salt and fresh cracked pepper

Toppings:

• 1 pound shrimp, peeled and deveined, tail attached if desired
• 1/4 cup extra virgin olive oil, divided
• 1 cup cherry or grape heirloom tomatoes, halved
• 2 tablespoons chopped chives
• Kosher salt and fresh cracked pepper
• Crusty bread, for serving