Beet Salmorejo Recipe: Vibrant Andalusian Cold Soup 2026

Isabel Gaines
Beet Salmorejo Recipe: Vibrant Andalusian Cold Soup
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Beet salmorejo is a striking twist on one of Spain's most beloved cold soups. The beetroot brings its characteristic earthy sweetness and a vivid magenta color that turns this simple Andalusian dish into something truly eye-catching on the table.

To balance that natural sweetness, the amount of tomato can be adjusted, though in this version the flavor and color of the beet really take center stage. The result is a rich, creamy and deeply flavorful cold soup that is perfect for warm days.


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Bowl of vibrant magenta beet salmorejo cold soup

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Contrast is one of the keys to this special salmorejo. It is served with anchovies whose intense flavor complements the sweetness of the beet beautifully, adding a touch of umami in every spoonful. Diced beet adds texture and chopped chives bring color and freshness, all finished with a generous drizzle of extra virgin olive oil.

Beet salmorejo garnished with anchovies, diced beet and chives

Ingredients for Beet Salmorejo

This recipe makes 4 servings as a starter.

  • 50 g bread
  • 2 tablespoons Sherry vinegar
  • 2 tomatoes
  • 500 g cooked beet
  • 1 garlic clove
  • Salt
  • 100 ml extra virgin olive oil
  • 4 anchovies in oil

Ingredients for beet salmorejo arranged on a table

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How to Make Beet Salmorejo Step by Step

1. Soak the bread with vinegar and water

Place 50 g of torn bread in a bowl. Soak it with 2 tablespoons of Sherry vinegar and 2 tablespoons of water, then let it rest for 5 minutes.

Bread soaking in Sherry vinegar and water in a bowl

2. Chop and add the tomatoes

Wash and chop 2 ripe tomatoes and add them to the bowl with the bread.

Chopped ripe tomatoes ready for the salmorejo

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3. Chop and add the beet, garlic and salt

Chop 400 g of the cooked beet (reserve the remaining 100 g for garnish) and add it to the bowl along with 1 garlic clove and salt to taste.

Chopped cooked beet and garlic clove on a cutting board

4. Blend while adding the olive oil

Transfer all the ingredients from the bowl to a food processor and blend until smooth and lump-free. While blending, slowly pour in 100 ml of extra virgin olive oil until fully incorporated and emulsified.

Beet salmorejo being blended with olive oil in a food processor

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5. Serve the salmorejo cold with your choice of garnishes

Once the salmorejo is ready, chill it until cold and serve it in bowls. To garnish, chop 1 anchovy per diner, cut the remaining beet into small cubes, and add a fresh green touch with the green part of a spring onion or a little chopped chives.

Beet salmorejo drizzled with extra virgin olive oil

Tips for the Best Beet Salmorejo

Balance the sweetness

The beet brings an earthy, sweet flavor that defines this dish. If you prefer a less sweet result, adjust the amount of tomato, though this version deliberately highlights the flavor and color of the beet.

Build contrast with toppings

Anchovies are the ideal companion here, their intensity balancing the sweetness of the beet with a savory umami note. Diced beet and chopped chives add texture, color and freshness.

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Finish with good olive oil

A generous drizzle of extra virgin olive oil at the end crowns this particular salmorejo and rounds out all the flavors.

Prep time 10 minutes
Cook time 0 minutes
Total time 10 minutes
Servings 4
Category Starter
Cuisine Andalusian
Calories per serving 317 kcal

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Isabel Gaines

Author

Isabel Gaines

As a former restaurant owner turned reporter, Isabel brings a unique perspective to Grand Goldman. With decades of experience, her articles on cooking and homemaking are both informative and engaging, reflecting her deep knowledge and love for all things culinary.


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