Ingredients
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
Preparation
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.
