Recipe Detail

Chilled Cream of Beet Soup (Crema Fria "Rosa Mexicano")

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Number of Servings:


  1. 2 whole - Large beets Peeled & quartered
  2. 1 tablespoons - Salt (or to taste)
  3. 1/2 cups - plus 2 T freshly squeezed lime juice
  4. 1 1/2 cups - Cold water
  5. 1 cups - Cold vegetable or chicken broth
  6. 1/4 bunches - Cilantro, plus addl. leaves for garnish
  7. 4 whole - Jalapeno peppers, with seeds, optional
  8. - Heavy cream, for garnish
  9. - Tortilla croutons, for garnish


1. Trim beet greens at the base of the beet. Bring a large pot of water to a boil; add beets. Reduce heat and cook uncovered at a low boil for about 30-40 min or until tender. Test the beets by inserting a knife; if the beets are tender, they are ready to be drained.

2. Drain, cut into medium pieces and chill for at least 2 hours.

3. Combine chilled beets, salt, lime juice and water and blend for about a minute. Slowly add 1 C of cold broth, continuing to puree for another minute. Add 1/4 bunch cilantro and jalapeno and puree until smooth. Taste and add more salt, if needed.

4. Chill the soup and ladle into chilled bowls. Garnish w/ swirl of heavy cream (drag swirl or dots w/ the tip of a toothpick), tortilla croutons and cilantro leaf.


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