Salmorejo is a cold pureed soup originating from Cordoba, Andalusia in Spain. This modern unique take on this dish replaces tomato with beets and strawberries.

Beet Salmorejo: Spanish Pureed Soup [Vegan]

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  • 2 3/4 cups boiled beets
  • 3 1/4 cups tomatoes
  • 8 medium strawberries
  • 2/3 cup breadcrumbs
  • 2 cloves garlic
  • 1/2 cup, plus one teaspoon extra virgin olive oil
  • 1 1/2 generous tablespoons sherry vinegar
  • 1 tablespoon salt
  • 1 sprig of fresh basil


  1. Wash and drain the vegetables.
  2. Chop the boiled beets, tomatoes, and the garlic. Put them in a mixer together with the breadcrumbs and the vinegar. Pulse until a fine and creamy texture is achieved. 
  3. Add in the olive oil and salt. Pulse for around 10 seconds. Strain the mix and keep it in the refrigerator for at least an hour before serving it in a bowl.
  4. Decorate the salmorejo with halved strawberries and fresh basil leaves. Drizzle with extra virgin olive oil before serving.


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