New This Month

Beet Gazpacho with Shrimp

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.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, July/August 2015


  • 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


  1. 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.

  2. 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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