Beet Gazpacho with Shrimp

Photo: Bryan Gardner
Prep Time:
15 mins
Total Time:
1 hr 15 mins

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.


  • 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


  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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