BEET GAZPACHO WITH SHRIMP

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Beet Gazpacho with Shrimp image

You can make this refreshing meal without even turning on the oven or stove top. Float pre-cooked shrimp on a bowl of gazpacho made heartier with earthy beets. Look for vacuum-packed cooked beets in the produce section of supermarkets.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h15m

Number Of Ingredients 10

1 package (8.8 ounces) cooked beets, chopped, juices reserved
1 large cucumber (12 ounces), peeled and chopped
1 1/2 pounds ripe tomatoes (about 5 medium), cored and chopped
1 teaspoon chopped garlic
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
1/2 cup fresh basil leaves, plus more for serving
3/4 pound large cooked shrimp, for serving
Crackers, for serving

Steps:

  • Puree beets with juices, cucumber, tomatoes, garlic, vinegar, oil, 1 tablespoon salt, and basil in a blender or food processor until almost smooth. Season with more salt as desired. Chill until ready to serve, at least 1 hour and up to 1 day.
  • Divide gazpacho among 4 serving bowls. Drizzle with oil, and top with shrimp and a few basil leaves. Serve, with crackers.

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