Cold Beet Soup
This vibrant cold beet soup is exactly what you need when the weather heats up. It's refreshingly tangy, naturally sweet, and comes together in minutes using cooked beets from the store. Serve it chilled with a swirl of creamy yogurt and crunchy croutons for texture. Whether you're looking for a quick lunch or an impressive starter, this easy beet soup delivers on flavor and looks gorgeous on the table.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 pounds of cooked beets (*see instructions for cooking below)
- 2 tablespoon extra virgin olive oil (more for serving)
- 2 tablespoons of soy sauce
- 1 tablespoon of freshly squeezed lime juice (more for serving)
- salt and pepper to taste
- 4 beet leaves (sliced thin)
- 4 tablespoons of plain greek yogurt
- 4 lime wedges
- olive oil
- croutons to taste
Instructions
- 1
If you're using store-bought cooked beets, just drain them and roughly chop them into chunks. If you're starting with raw beets, check the notes section below for how to cook them first.
- 2
Toss the cooked beets into a blender, add about 2 cups of cold water, the olive oil, soy sauce, salt and pepper to taste and lime juice. Blend until completely smooth. You want it silky and creamy, not chunky. You can also use an immersion blender.
- 3
Taste to adjust any seasoning. More lime? A pinch of salt? This is your moment to make it yours.
- 4
Transfer the soup to a container and refrigerate for about 2 hours before serving. You can also serve it immediately at room temperature, however the resting also allows the flavors to settle and incorporate more perfectly into the soup.
- 5
Pour the chilled soup into bowls. Add a generous dollop of Greek yogurt in the center and swirl it around a bit if you're feeling extra. Top with croutons, thinly sliced beet greens if you have them, and a drizzle of olive oil. Finish with a crack of black pepper and maybe another squeeze of lime.