Chilled Beet Gazpacho with Pepitas (Pumpkin Seeds)

This fresh beet gazpacho is a cool, confident take on cold beet soup. It’s chilled, bold, and just earthy enough to make you feel like you’re doing something good for your body, while still being ridiculously refreshing.

It features fresh beets, cucumber, onion, creamy yogurt and a splash of lime. Topped with toasted pepitas (pumpkin seeds) for crunch, it’s a total lifesaver on a hot day.

 

Why This Recipe Works 

I’ve had cold beet soup in more ways than I can count, and this version brings together all my favourites. From my Ukrainian roots, there’s that classic combo of beets and creamy tang that tastes like summer in a bowl.

And while Lithuanian šaltibarščiai inspired the cucumbers, I skipped the eggs to keep things light and easy.

Beets are always a winner in Latin cuisine. You’ll see them mixed with potatoes in ensalada rusa, as a topping on Guatemalan enchiladas and served for special occasions such as ensalada de nochebuena (Christmas Eve salad) in Mexico.

Plus:

• This beetroot gazpacho recipe is a great way to enjoy the fresh flavour of beets when they’re in season.
• It comes together quickly and is easy to make in advance.
• As a lightened-up version of cold beet soup, it’s thickened with potato instead of heavy cream. So it’s silky without weighing you down.
• The pretty magenta colour makes it the perfect appetizer for Valentine’s Day, Mother’s Day or a special summer brunch.
• The rich red colour of beets isn’t just for show. It comes from phytonutrients that give plants their pigment and pack a serious nutritional punch.
• It’s vegetarian and gluten-free.

What’s Unique About Gazpacho?

Also known as gazpacho de remolacha, gazpacho is made of fresh beets, potato, cucumber, spices, yogurt and a splash of lime. Together it creates the ultimate creamy, fresh beet soup.

Don’t get this recipe confused with traditional heirloom tomato gazpacho. While they’re both served chilled, the flavour and ingredients of the two are totally different. There are no tomatoes at all in beet gazpacho.

This Spanish cold beet soup is also different than Polish, Ukrainian and Russian cold borscht. Those versions usually contain dill and meat (either beef or pork). This gazpacho is vegetarian.

You’ll also find that this gazpacho is unique because there are so many incredible ways to switch up the garnishes. I often make it with buttery, garlicky croutons.

Ingredients for this Beetroot Soup with Yogurt

For exact quantities of ingredients and full method, please scroll down to the recipe card.

• Fresh red beets: You can substitute frozen beets but not canned. Detroit Supreme, Kestrel, Red Ace and Merlin are the best tasting beet varieties. 
• White potato: Acts as a thickening agent without added fat. 
• White onion: White is more mild than yellow. 
• English cucumber: Mild, tender and refreshing. 
• Plain yogurt: Adds tang to balance the sweetness. Mexican crema also works. 
• Lime juice: Freshly squeezed for a Latin spin. 
• Vegetable broth: Preferably homemade or low sodium store-bought.
• Pepitas and parsley: For garnish. Pepitas (squash seeds) are plumper than the shelled pumpkin seeds but substitute raw, unsalted and shelled pumpkin seeds if you can’t find pepitas. Use any leftovers in jocon and pepian, traditional Guatemalan spiced stews.

Pro tip: Don’t toss away those beet green leaves. Instead, use them up in this delicious Beet Greens Pesto!

Step by Step Instructions 

Please scroll down to the recipe card for full method and quantities. 

1. Place the beets and potato in a large pot of water.

2. Bring to a quick boil and lower heat to a simmer. Boil the vegetables until fork tender and completely cooked. This should take around 45 minutes.

3. Remove beets and potato from water and allow them to cool. Once ready to handle, slip off their skins and discard.

Then slice and chop the beets and potatoes into one-inch pieces.

4. Add the chopped beet and potato to a blender along with chopped onion, cucumber and one cup of vegetable stock. Purée until smooth, working in batches if necessary.

5. Add the remaining one cup of stock in increments until the mixture reaches the desired consistency. It should be super smooth with no identifiable pieces of vegetable and have the consistency of heavy cream.

6. Add the yogurt and lime juice to the beet and potato puree and blend once more.

7. Season with salt and pepper to taste. Chill the soup (covered) in the refrigerator for one hour to allow the flavours to develop.

8. While the soup is chilling, prepare the toasted pepitas (pumpkin seeds). Heat a dry skillet or a comal (a flat clay or cast iron cooking griddle) over medium-high heat. Add the pepitas. Toast the seeds and continue stirring until very lightly browned. Watch carefully so they don’t burn.

 

9. Ladle the soup into individual bowls, add a swirl of yogurt. Garnish with diced onion, diced cucumber, a sprinkling of toasted pumpkin seeds and a sprig of parsley.

 

Serve immediately!

Pro Tips and Serving Suggestions:

• Wear gloves and avoid splashing beet juice around the kitchen as it stains!
• To get the creamiest cold beet soup use a high-powered blender or immersion blender rather than a food processor for  puréeing. A food processor doesn’t usually get a consistency as smooth as a blender. I used a large Ninja blender for this recipe.
• For a richer, more indulgent soup, substitute Mexican crema, creme fraiche or sour cream for the yogurt.  It adds a luxurious texture flavour but more calories.
• To show off the beautiful colour of this soup, serve it in pure white or clear glass bowls. A fun option is to serve it in shooter glasses as an appetizer for a weekend brunch or a cocktail party.
• Gazpacho should be creamy. I highly recommend using a high powered blender or immersion blender to puree this soup. A food processor doesn’t seem to get the texture smooth and creamy enough.
• This soup pairs well with dishes such as our Creamy Pasta with Eggplant and Sundried Tomatoes, Spanish Breakfast Casserole and grilled steak!

Can I Freeze Gazpacho?

Although fresh beet soup is best as soon as it’s made, it can also be frozen for 2 to 3 months in a proper freezer container or freezer bag. Just leave a little room at the top of the container, as the soup will expand a bit as it freezes.

Since yogurt can separate slightly when frozen,  I recommend waiting to add it right before serving. So, when you’re ready to enjoy it, thaw the soup completely in the refrigerator.

Then, add the yogurt and blend it briefly to mix completely. Add water as needed to achieve the desired consistency.

More Soup Recipes to Try!

• Instant Pot White Bean Soup 
• Traditional Guatemalan Black Bean Soup 
• Chilled Pea and Mint Soup Shooters 

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