1. Blanch the tomatoes for 10 seconds, peel, seed and chop into pieces.
2. Put the tomatoes in a bowl and add the peeled and chopped garlic and onions, chopped parsley, red wine vinegar, oil, salt, and pepper.
3. Grill the slices of bread. Let cool before crumbling over the tomatoes. Mix finely with a blender. Adjust seasoning and refrigerate for 1 hour.
4. Divide this gaspacho into bowls; place the small shrimp from Matane on top and serve immediately.