Beet Gazpacho

Ingredients

• 4 plum tomatoes, chopped
• 2 cooked red beets, chopped
• 1 cucumber, peeled, seeded, and chopped
• 1 red pepper, chopped (roast for greater flavour)
• 1 garlic clove, minced
• 1 lime
• 2 tbsp Lemon Dilly Dip Mix
• 1 tbsp Vegetable Broth Mix
• ¹⁄₄ cup olive oil
• ¹⁄₄ cup chopped pistachios
• Sea Salt, to taste
• Black Pepper, to taste
• 1 recipe Quickled Shrimp, prepared
• 1 tbsp Quickles Pickling Mix
• 2 tbsp sugar
• 1 tsp coarse sea salt
• 1 ¹⁄₄ cups water
• ³⁄₄ cup vinegar
• 1 lb (450 g) cooked and peeled frozen shrimp

Preparation

1. Place tomatoes, beets, cucumber, red pepper, and garlic in a blender. Pulse to blend, then pour into serving bowls.
2. Using a Y-peeler, peel a few strips of skin from lime. Julienne into skinny strips. Squeeze juice into a small bowl and stir in Dip Mix, Vegetable Broth Mix, olive oil, Salt and Pepper. Refrigerate until well chilled.
3. Ladle soup into bowls and drizzle each with lime mixture. Garnish with lime strips and pistachios.
4. Garnish with prepared Quickled Shrimp, lime strips and pistachios.