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.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h15m
Number Of Ingredients 10
Steps:
- 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.
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Jaielyn Jackson
[email protected]This soup is so good! I love the combination of flavors. I will definitely be making it again.
Alice Halifax
[email protected]I made this soup for a party and it was a hit! Everyone loved it. I will definitely be making it again.
Zonia
[email protected]This was a great recipe! The soup was flavorful and refreshing. I would definitely recommend it.
Mdemran Ali
[email protected]This soup was amazing! I loved the combination of flavors. The beets gave it a beautiful color and the shrimp added a nice protein boost. I will definitely be making this again.
Peter Cornelius
[email protected]This beet gazpacho is a delicious and refreshing summer soup. The sweetness of the beets pairs perfectly with the acidity of the tomatoes and the creaminess of the avocado. I added a bit of extra lime juice and cilantro to give it a bit of a kick. I