A refreshing twist on a Spanish classic, this cold beet soup recipe is a must try! You’ll find this beet salmorejo at trendy tapas bars throughout Spain – but it’s just as simple to make at home!
Everyone who knows me knows how much I love salmorejo. The first cold Spanish soup I fell for many years ago is the pillar of my summer repertoire. Easy to make, super healthy, and absolutely delicious, it graces my table multiple times a week in the warmer months.
See also: Classic Spanish Salmorejo Recipe
But sometimes I need to switch things up just a bit, and that’s where this delicious beet salmorejo comes into the picture. A popular twist on salmorejo at trendy tapas bars in southern Spain, I first tried this topped with smoked sardines and feta cheese many years ago and instantly fell in love.
I’ve been wanting to recreate this cold beet soup ever since, and finally, I did. I’ll share my base recipe with you here, though for toppings you can really mix and match. The initial smoked sardine and feta combo works well, but if that’s too adventurous black olive and orange zest is also delicious. I’m also a big fan of diced green apple and a bit of shaved fennel — maybe even a few orange slices for a burst of sweetness.
Whether you go for a simple version or go toppings crazy, this cold beet soup is a must try.
Cold Beet Soup Recipe (Beet Salmorejo)
- 2-3 large beets, boiled (liquid reserved), and roughly diced
- 2-3 small plum tomatoes, skin and seeds removed, roughly diced
- ½ cup extra virgin olive oil
- 1 teaspoon of sherry vinegar
- 1.5 cups of bread "guts" (the inside of a hearty bread - not the crust), ideally a day or two old
- Juice of one orange
- Salt to taste
- Smoked sardines
- Black olives
- Feta cheese
- Diced green apple
- Orange slices
- Boil the beets in water until fully cooked. Remove and let cool a bit, reserve the cooking water.
- Add the beets, ¼ cup of their cooking water, fresh orange juice, sherry vinegar, tomatoes, and a pinch of salt to the blender. Pulse a few times until roughly blended.
- Add the bread to this mixture and stir. Let sit for 5 minutes and then blend on high speed until smooth. The texture should be that of a thick smoothie. If it's more like ice cream (too thick) add a bit more of the cooking liquid to thin it out.
- Now, blend on medium and add the olive oil slowly while blending. When fully incorporated taste and season with salt. Add more cooking liquid if still too thick.
- Chill completely (2-4 hours in the fridge) before serving. You can enjoy this as is or with a variety of the toppings listed above. Enjoy!
What do you think of this beet salmorejo? Are you a beet lover? Give it a try!