beet gazpacho w/shrimp

1 package, 8.8 ozs, cooked beets, chopped, juices reserved
1 large cucumber, 12ozs, peeled et chopped
1 1/2 lbs ripe tomatoes, 5 med, cored et chopped
1 teaspoon chopped garlic
2 tbsps red-wine vinegar
1/4 cup extra-virgin olive oil, more for drizzling
coarse salt
1/2 cup fresh basil leaves, more for serving
3/4 lb large cooked shrimp, for serving
crackers, for serving
1.    puree beets w/juices, cucumber, tomatoes, garlic, vinegar, oil, 1 tbsp salt, et basil in a blender or food processor until smooth. season w/more salt to tastle. chill until ready to serve, at least 1hr et up to 1 day.
2. divide gazpacho among 4 serving bowls. drizzle w/oil, et top w/shrimp et a few basil leaves. serve, w/crackers.