Beet Gazpacho with Shrimp
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Prep Time: 15 minutes
Total: 1 hours, 15 minutes
Author : Martha Stewart
Ingredients
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Instructions
Step 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.
Step 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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