Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Beet Gazpacho with Shrimp Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 15 mins Total Time: 1 hr 15 mins Servings: 4 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. Ingredients 1 package (8.8 ounces) cooked beets, chopped, juices reserved 1 large cucumber (12 ounces), peeled and chopped 1 ½ pounds ripe tomatoes (about 5 medium), cored and chopped 1 teaspoon chopped garlic 2 tablespoons red-wine vinegar ¼ cup extra-virgin olive oil, plus more for drizzling Coarse salt ½ cup fresh basil leaves, plus more for serving ¾ pound large cooked shrimp, for serving Crackers, for serving Directions 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. Rate it Print