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.