June 15, 2019 · Written by Foodtolive Team

Lithuanian Gazpacho: Cold Beet Soup

Lithuanian Gazpacho, often referred to as “Cold Beet Soup,” is a refreshing and vibrant dish that’s perfect for hot summer days. This traditional Lithuanian recipe combines the earthy flavors of beets with the creaminess of yogurt and the freshness of cucumbers and dill. It’s a delightful blend of sweet and tangy, making it a unique and delicious addition to your repertoire of chilled soups. Enjoy this colorful and nutritious dish as a starter or a light meal, bringing a taste of Lithuanian cuisine to your table.

Prep Time: 30 min | Cook Time: 5 min | Total Time: 35 min | Servings: 4


  • 14 oz boiled beetroot, finely chopped
  • 14 oz soy yogurt (or coconut milk kefir)
  • 4 cups boiling water
  • 1 tbsp lemon juice
  • 4 tbsp chopped onion greens + some extra for garnish
  • 2 tbsp chopped fresh dill + some extra for garnish
  • 2 cucumbers
  • Salt and pepper to taste

Cold Beet Soup nutrition


  1. Start by boiling the beets until they are tender. Once done, drain and allow them to cool.
  2. In a separate pot, bring water to a boil and then let it cool down. Mix this cooled water with soy yogurt in a large bowl.
  3. Peel and chop the cooled beets, and add them to the bowl with the water and yogurt mixture.
  4. Season the soup with salt and pepper to your taste.
  5. Now, it’s time to add some fresh flavors. Include sliced green onions, chopped dill, diced cucumbers, and a splash of lemon juice.
  6. Transfer the completed soup to the fridge and let it chill thoroughly.
  7. When you’re ready to serve, pour the chilled soup into bowls and garnish with additional dill for that extra burst of flavor. Enjoy!


On the plate, next to the soup, is served steamed potatoes, sprinkled with plenty of dills.

This recipe inspired by One Green Planet

Video Recipe