This vibrant cold beet soup is the perfect answer to hot weather. Refreshingly tangy and naturally sweet, it comes together in minutes if you use pre-cooked beets. Serve chilled with a swirl of creamy Greek yogurt and crunchy croutons for contrast. Whether you want a quick lunch or an impressive starter, this easy soup delivers on flavor and color.
Why I Love This Recipe
Oi, gente! This soup is incredibly simple, especially if you use vacuum-packed cooked beets from the store—my go-to. When I use those, the whole recipe takes about 10 minutes. Growing up in Brazil, beets were everywhere: salads, pickles, and this chilled soup that was a lifesaver in humid heat. It’s cooling, bright, and brings a little bit of home to the table.
The recipe is just blended cooked beets brightened with lime juice, a touch of soy sauce for umami, Greek yogurt for tang, and good olive oil to round it out. You can serve it cold, chilled, or even at room temperature in a pinch. Top with croutons for crunch or thinly sliced beet greens for added texture and visual appeal.
Enjoy—and beijinhos xx
Ingredients
REMEMBER!
For the Soup:
- Beets – pre-cooked vacuum-packed beets save a lot of time, but you can also use fresh beets (see cooking instructions below).
- Extra-virgin olive oil – choose a good quality oil since it won’t be cooked.
- Soy sauce – a small amount adds umami and balances the beets’ sweetness.
- Lime juice – freshly squeezed lime brightens the flavor; lemon can be substituted.
- Greek yogurt – provides a creamy, tangy finish; full-fat works best. Sour cream or labneh are good alternatives.
For Toppings:
- Croutons – store-bought or homemade for a crunchy contrast.
- Beet greens (optional) – thinly sliced if available.
- Other crunchy vegetables – radish slices or diced cucumber for freshness.
- Herbs – chives, dill, or parsley for color and fragrance.
For the full recipe with measurements and instructions, see the recipe card below.
How to Make Cold Beet Soup
Prep your beets. If using store-bought cooked beets, drain and roughly chop them. If starting from raw beets, follow the cooking methods below before proceeding.
Blend the soup. Place the cooked beets in a high-speed blender. Add about 2 cups of cold water (or enough to mostly cover the beets), 2 tablespoons extra-virgin olive oil, 2 tablespoons soy sauce, 1 tablespoon freshly squeezed lime juice, and salt and pepper to taste. Blend until completely smooth and silky.
Adjust consistency and seasoning. Taste and add more water for a thinner consistency, more lime for brightness, or a pinch of salt if needed. The soup should be pourable but creamy, not watery.
Chill. Transfer the soup to an airtight container and refrigerate for at least 2 hours (up to 2 days). You can serve it at room temperature if needed, but chilling improves the flavor and texture.
Serve. Pour into bowls, add a generous dollop of Greek yogurt in the center and swirl if desired. Top with croutons, thinly sliced beet greens, a drizzle of olive oil, cracked black pepper, and an extra squeeze of lime to finish.
In case you need to know…
How to Cook Fresh Beets
If you start with raw beets, here are two reliable methods to make them tender and easy to peel.
Stovetop method: Wash and trim the greens (reserve for garnish). Place whole beets in a pot, cover with cold water, bring to a boil, then simmer 45–60 minutes depending on size. They’re done when a knife inserts easily. Drain, cool until manageable, and the skins should slip off by rubbing with your fingers or a paper towel; then chop and blend.
Instant Pot method: Wash and trim beets. Add 1 cup of water to the Instant Pot and place beets on a trivet or directly in the water. Cook on high pressure for 15 minutes for small beets or 20 minutes for larger ones. Let the pressure release naturally for 10 minutes, then quick-release remaining pressure. Cool, peel, chop, and blend.
How to Serve
This cold beet soup works well as a light lunch or an elegant starter. Serve with Greek yogurt, croutons, and a drizzle of extra-virgin olive oil. Diced cucumber, radishes, or thinly sliced beet leaves add crunch and freshness. For parties, serve in small glasses as a colorful appetizer.
Storage
Keep the soup in an airtight container in the refrigerator for up to 3 days. Flavors deepen as it rests. If it separates, give it a quick stir. Store toppings separately so they remain crisp.
Other Refreshing Recipes to Try
- Watermelon Salad
- Arugula Quinoa Salad
- Cucumber Mango Salad
For more Brazilian food inspo, follow me on social media
Cold Beet Soup
Aline Shaw
Ingredients
- 2 pounds cooked beets *see notes for cooking fresh beets
- 2 tablespoons extra-virgin olive oil (plus more for serving)
- 2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lime juice (more for serving)
- Salt and pepper to taste
For Serving (optional)
- Beet leaves, sliced thin
- Plain Greek yogurt, 4 tablespoons
- Lime wedges
- Olive oil for drizzling
- Croutons to taste
Instructions
- Prepare beets: Drain and roughly chop store-bought cooked beets. If using raw beets, cook them first (see notes).
- Blend: Combine beets, about 2 cups cold water, olive oil, soy sauce, lime juice, and salt and pepper in a blender. Blend until smooth and silky. An immersion blender also works.
- Adjust: Taste and adjust lime, salt, or water to reach your preferred balance and consistency.
- Chill: Refrigerate in an airtight container for about 2 hours. You can serve immediately at room temperature, but chilling enhances the flavors.
- Serve: Pour into bowls, top with a dollop of Greek yogurt, swirl, add croutons, beet greens, a drizzle of olive oil, cracked black pepper, and an extra squeeze of lime if desired.
Bom Apetite!!
Notes
How to Cook Fresh Beets
Stovetop: Wash and trim greens (save them for garnish). Place whole beets in a pot, cover with cold water, bring to a boil, reduce to a simmer, and cook 45–60 minutes until tender. Drain, cool, peel, chop, and blend.
Instant Pot: Wash and trim beets. Add 1 cup water to the Instant Pot, place beets on a trivet or in the water, and cook on high pressure for 15–20 minutes (15 for small, 20 for large). Let pressure release naturally for 10 minutes, then quick-release, cool, peel, chop, and blend.
Nutrition
Calories: 239kcal
Carbohydrates: 42 g
Protein: 5 g
Fat: 7 g
Sodium: 933 mg
Potassium: 613 mg
Fiber: 4 g
Sugar: 26 g
Let me know how it was!