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Created and Photographed by: Sabrina Russo
Score 'x' on bottom of tomatoes. Blanch in boiling water 15-60 seconds. Peel skin. Chop into chunks.
Add tomatoes, pepper, shallot, cucumber, garlic and bread to a blend. Puree. Stream in olive oil and blend until emulsified.
Add 1 tablespoon of vinegar and salt to taste. Add more vinegar as desired. Chill in the fridge for 1-2 hours before serving.
Heat a skillet over medium heat. Add 2 tablespoons of oil, followed by shrimp. Season with salt and pepper and sauté until just cooked through, about 3 minutes.
Place halved cherry tomatoes in a bowl, season with salt and stir in 2 tablespoons of olive oil. Warm bread in the oven, if desired.
Ladle soup into serving bowls. Top with seasoned tomatoes, chives and a couple shrimp. Serve with crusty bread and remaining shrimp. Enjoy!