Heirloom Tomato and Watermelon Gazpacho with Mini-Shrimp Tostadas – Moveable Feast

Ingredients

• 4 cups coarsely chopped heirloom tomatoes (about 2 lb.)
• 2-1/2 cups coarsely chopped seedless watermelon (about 14 oz.)
• 1/2 cup coarsely chopped celery (about 1 rib)
• 1/3 cup coarsely chopped shallots (about 2 medium)
• 2 small cloves garlic, minced
• 2 Tbs. rice-wine vinegar; more to taste
• 1/2 tsp. New Mexican chile powder; more to taste
• Kosher salt and freshly ground black pepper
• Coarsely chopped fresh cilantro
• 8 6-inch corn tortillas
• 8 extra-jumbo shrimp (16 to 20 per lb.), peeled and deveined
• 2-1/2 Tbs. fresh lime juice
• 1 tsp. New Mexican chile powder
• Kosher salt
• 3/4 cup very thinly sliced fennel, preferably on a mandoline
• 1/2 cup very thinly sliced green cabbage, preferably on a mandoline
• 3 Tbs. coarsely chopped fresh cilantro
• 1-1/2 Tbs. extra-virgin olive oil; more for the grill
• Freshly ground black pepper