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A delicious beet salmorejo recipe. A Spanish cold beet soup.

Cold Beet Soup Recipe (Beet Salmorejo)

Lauren Aloise
Try this delicious cold beet soup for a healthy and delicious warm weather meal.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine Spanish
Servings 4 servings
Calories 657.01 kcal

Ingredients
  

  • 2-3 large beets boiled (liquid reserved), and roughly diced
  • 2-3 small plum tomatoes skin and seeds removed, roughly diced
  • 1/2 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

Optional Toppings

  • Smoked sardines
  • Black olives
  • Feta cheese
  • Diced green apple
  • Orange slices

Instructions
 

  • Boil the beets in water until fully cooked. Remove and let cool a bit, reserve the cooking water.
  • Add the beets, 1/4 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!

Nutrition

Calories: 657.01kcalCarbohydrates: 53.82gProtein: 24.09gFat: 38.99gSaturated Fat: 6.77gCholesterol: 79.34mgSodium: 1029.68mgPotassium: 625.96mgFiber: 6.02gSugar: 12.68gVitamin A: 447.02IUVitamin C: 20.07mgCalcium: 378.23mgIron: 5.2mg
Keyword Beet Salmorejo, beetroot soup, cold soup recipe, summer soup
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