Cut 8 grape tomatoes into quarters. Combine quartered tomatoes, 1/4 c english cucumber, 1/4 c red bell pepper, and 1/4 c vidalia onion in a small bowl; set aside. Combine remaining grape tomatoes (from 10 oz container), 1 1/4 c cucumber, 3/4 c bell pepper, 1/2 c onion, 2 tbsp olive oil, 2 tbsp sherry vinegar, 1/2 tsp salt, 1/4 tsp pepper, 3 garlic cloves, and 1 (28-ounce) can tomatoes, drained in a food processor; pulse until almost smooth or until desired consistency. Refrigerate 25 min. Combine 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp minced garlic, 1/4 tsp blk pepper, 1/8 tsp salt, and 1/2 lb peeled and deveined shrimp in a med bowl. Heat a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 3 minutes or until done, stirring occasionally. Place about 1 cup soup into each of 4 bowls. Top each serving with 5 shrimp and 1/4 cup cucumber mixture.