Tomato Soup With Roasted Shrimp

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Ingredients

Soup:

2 pounds ripe, good-quality tomatoes

1 Japanese cucumber or 1/2 English cucumber

1/4 yellow bell pepper, cut into thin strips and diced small (about 1/4 cup total)

1/4 red bell pepper, cut into thin strips and diced small (about 1/4 cup total)

2 teaspoons sherry vinegar or red wine vinegar, plus more to taste

1/2 tablespoon good quality extra virgin olive oil + more to taste

-- Salt and black pepper to taste

Shrimp:

1 pound fresh shell-on shrimp, deveined

1/4 cup extra virgin olive oil

2 to 3 garlic cloves, peeled and thinly sliced

1/4 to 1/2 cup chopped cilantro, stems included

-- Sea salt and black pepper to season

-- Fresh lemon or lime juice (optional)

-- Chopped chives for garnish (optional)

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