Beet Gazpacho with Shrimp
Ingredients
- 1 package (8.8 ounces) cooked beets, chopped, juices reserved
- 1 large cucumber (12 ounces), peeled and chopped
- 1 1/2 pounds ripe tomatoes (about 5 medium), cored and chopped
- 1 teaspoon chopped garlic
- 2 tablespoons red-wine vinegar
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Coarse salt
- 1/2 cup fresh basil leaves, plus more for serving
- 3/4 pound large cooked shrimp, for serving
- Crackers, for serving
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