Cold Beet Soup Recipe (Beet Salmorejo)

5 from 3 votes

Try this delicious cold beet soup for a healthy and delicious warm weather meal.

Prep Time10

Cook Time10

Total Time20

Course: Soup

Cuisine: Spanish

Servings: servings

Calories: 657.01kcal

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

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!