Chunky Gazpacho with Grilled Shrimp

Using sharp knife, score X in bottom of each tomato. In large pot of boiling water, blanch tomatoes for 30 seconds. With slotted spoon, transfer each tomato to ice water; let cool completely. Peel off skins.

Halve tomatoes vertically; discard juice and seeds. Dice tomatoes; transfer to large bowl. Stir in cucumber, onion and red pepper.

In blender, blend together chopped garlic, 2 tbsp (25 mL) each of the lime juice and oil, vinegar, half of the salt and 3 cups (750 mL) of the tomato mixture until smooth.

Return blended mixture to bowl with remaining tomato mixture, stirring to combine. Cover and refrigerate for 4 hours.

Meanwhile, in bowl, toss together shrimp, remaining lime juice, oil and salt, and pepper; let stand for 10 minutes.

Place shrimp on greased grill over medium-high heat; close lid and grill, turning once until pink, 5 to 8 minutes. Serve on soup.