My constant struggle in summer is not wanting to turn on the oven or stove…but also wanting to use my outdoor grill.
No biggie, right? Except it’s 105 degrees with no breeze. EEP.
So, I make compromises. Like Gazpacho. Grill and sweat now, relax and eat something cool later.
(And um, yes, those are two totally different spoons. ^^^ Because that’s what summer is all about – inconsistency and no rules! Right? Right. – or perhaps I was just too lazy to clean matching ones. Tomato, Tamato.)
My wonderful compadres at OXO sent me some grilling tools. And as always, they’re awesome. (Oh, if I had a dime for every time I said that….)
I have all 3 of their tongs; 9-inch, 12-inch, and now the 16-inch. They feature brushed stainless steel with soft, non-slip handles and easily lock in a closed position for storage. They also have a large pull-tab with a hole for hanging. I would say they’re all equally great, but serve different purposes. I tend to use the 12-inch when I’m toasting flour tortillas, and the 9-inch for keeping a piece of meat steady while carving. These 16-inch length tongs are perfect for grilling.
As for the corn stripper. Well, let’s just say I pretty much want to prep corn every single day just so I can use this tool. It features a 1/2-cup capacity container that catches the kernels as they are stripped from the cob. It’s super easy and comfortable to use, and dishwasher safe. Love, love, love.
I put both tools to use in this summer soup with shrimp and you can, too. I’m giving away one of each to a lucky reader! (U.S. residents only and must be 18 years old.) Enter by using the widget below. Be patient, sometimes it takes a minute to load.
Good luck and happy grilling!
Summer Gazpacho with Grilled Shrimp
Prep time: 20 minutes
Cook time: 10 minutes
Chill time: 3 hours
• 2 ears shucked sweet corn
• 1 tablespoon unsalted butter, softened
• 1/4 teaspoon Italian dried herbs
• 2 large heirloom tomatoes
• 1 large yellow bell pepper
• 1 small jalapeño pepper
• 1 small sweet onion, peeled and sliced into 1/2-inch thick slices
• 1 garlic clove, minced
• 1/4 cup fresh parsley leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon extra virgin olive oil
• 1 teaspoon paprika
• 1/4 teaspoon sea salt
Heat an outdoor grill to medium high. Oil the grates well.
Combine butter and herbs and slather it on the corn. Place corn, tomatoes, peppers, and onion on grill. Cook corn for 10 minutes; tomatoes, peppers, and onion for about 5 until charred; turning occasionally. Place peppers in a paper bag for about 5 minutes and allow to steam; remove skin from peppers and tomatoes. Transfer corn to a plate to cool.
Place tomatoes, peppers, onions, garlic, parsley, olive oil, vinegar, and salt in a food processor and pulse several times until smooth. Place in a covered container and chill for several hours.
Strip kernels off cob and transfer to a small container with lid. Place in the refrigerator with the Gazpacho.
Shortly before you’re ready to eat, toss shrimp with olive oil, paprika, and a sprinkle of salt. Thread on skewers and grill over medium-high for 2-3 minutes per side until cooked through.
Place soup in bowls, topped with some corn kernels and a few shrimp. Serve and enjoy!