Begin by smoking the tomatoes. Prepare the smoker for 200°F smoking with oak wood.
Cut an X on the bottom of each tomato.
Smoke the tomatoes on a wire cooling rack above a shallow pan for 1 hour. Allow to rest until cool enough to handle, then peel the tomatoes and discard the stems. Reserve the tomato water for adjusting the final texture of the gazpacho.
Grill the poblano and red pepper over a hot fire until the skins are black on all sides. Place them in a bowl and cover with a plate to seal in the steam. Let them rest like this for 5 minutes, then use a knife to scrape off the charred skins. Discard the skins, stems, and seeds. Roughly chop the flesh and reserve.
In the carafe of a blender or food processor, combine the poblano, red pepper, smoked tomatoes, onion, Serrano, garlic, olive oil, persimmon vinegar, salt, and the coarsely chopped cucumber. Blend until combined, but keeping a coarse texture. Cover and refrigerate for 3-to-24 hours. Refrigerate the reserved tomato water as well.
About 90 minutes before serving time, peel and devein the shrimp, leaving the tails intact and partially butterflying as you devein.
Whisk together the Chardonnay and olive oil in a large bowl. Stir in the crushed garlic. Add the shrimp and toss to coat. Cover tightly and refrigerate for 1 hour.
Take the gazpacho out of the refrigerator and test for taste and texture. Adjust the seasoning with salt and/or vinegar as needed. If it is too thick for your liking, stir in a little of the reserved tomato water. Let the gazpacho rest at room temperature for 45 minutes before serving.
Prepare a hot charcoal fire in the grill.
While the shrimp is marinating, prepare the gastrique. Heat the vinegar in a small sauce pan over high heat until reduced by half, about 3 minutes. Reduce the heat to medium and whisk in the honey. Return to a boil and continue cooking, whisking often, until the mixture thickens to the point it will coat the back of a spoon. (It will thicken more as it cools.) Stir in the salt. The gastrique can be made 1 week in advance and stored tightly covered in the refrigerator.
Grill the shrimp over the hot fire until the deepest part of the butterfly cut turns opaque. About halfway through grilling, brush lightly with Persimmon Gastrique, using it as a glaze.
Ladle the gazpacho into 8 bowls. Dice the remaining cucumber and sprinkle on top for garnish. Add two grilled shrimp to each bowl, and drizzle with olive oil and Persimmon Gastrique.
