Core the tomatoes and slice into wedges. Place the tomatoes, garlic, ciabata bread and salt in a glass bowl.
Add vinegar to a medium bowl and slowly whisk in the olive oil. Pour over the tomato mixture. Cover and refrigerate overnight.
Transfer the tomato mixture to a food processor or blender and blend until smooth. Cover and chill 2 hours. (If mixture is still lumpy, you can run it through a food mill so make it smoother.)
FOR THE POACHED SHRIMP:
Add the water, lemon, bay leaves flat leaf parsley, peppercorns to a large shallow pan and bring to a boil. Add the shrimp to the court bouillon, place the lid on the pan and turn off the heat. Let the shrimp poach in the water for about 10 minutes or until opaque. Remove the shrimp and let them cool. Remove the shrimp shells and chill the shrimp until ready to use.
TO SERVE:
Ladle the chilled soup into bowls and drizzle with a little olive oil. Garnish with your favorite accoutrements.