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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.

Martha Stewart Living, July/August 2015

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Credit: Bryan Gardner

Recipe Summary test

prep:
15 mins
total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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