I am not exaggerating when I tell you how simple and delicious this is! This is so tasty, you will want to make it again and again and share it with friends and family. AND .... you can even buy a box of Red Lobster Cheddar Bay biscuit mix rather than make them yourself!
Ingredients
2 15 oz. can sliced cooked beets, roughly chopped, juices reserved
1 large English cucumber, roughly chopped
2 large fleshy tomatoes, roughly chopped
2 cloves of garlic, chopped
2 T red wine vinegar
1/4 c olive oil, plus more for drizzling
1 T Kosher salt
1/2 c fresh basil leaves, plus more for serving
1 lb. cooked shrimp
Cheddar Bay Biscuits
Puree' beets with the reserved juice, cucumber, tomatoes, garlic, vinegar, oil, 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. Service with biscuits.
Recipe for biscuits; click here.
Recipe adapted from MarthaStewart.com
And the beet goes on!
No comments:
Post a Comment