Quick and easy Shrimp with Beet Gazpacho recipe.

Author: Silvie June 29, 2015 4 Comments

Hey guys here is a quick and delicious recipe. This Shrimp with Beet Gazpacho is perfect for any of those hot summer days. Even the boys love it!

Ingredients:

1 can 16 oz of cooked chopped beets. (reserve the juice)

1 large cucumber, peeled and chopped

5 medium chopped tomatoes 

2 tablespoons red-wine vinegar

1/2 cup extra virgin olive oil

1/2 cup fresh basil leaves

1 pound large cooked shrimp

1 teaspoon chopped garlic

1 tablespoon coarse salt

Directions:

1. Puree beets, beet juice, cucumber, tomatoes, vinegar, garlic, oil, salt and basil in blender. Just until it’s almost smooth. Taste and add more salt if desired. Chill in refrigerator until ready to serve or at least for an hour. 

2. Divide gazpacho into serving bowls and top with a drizzle of olive oil, shrimp and basil leaves. Serve and enjoy.

Serving tip: We love to enjoy our gazpacho with crackers!

Hope you’ll share your recreations with me by tagging me on social media or using the #mysillylittlegang. 🙂