Beetroot and Strawberry Soup with 50% Duroc Lomo Embuchado Boadas 1880

Name: Beetroot and Strawberry Soup with 50% Duroc Lomo Embuchado Boadas 1880
Yield: Serves 2
Cuisine: Spanish
Ingredients: 300 g cooked beetroot 50 g ripe strawberries for garnish 150 g plain or Greek yogurt 100 ml chilled vegetable stock 2 tablespoons extra virgin olive oil 80 g Duroc Lomo Embuchado, thinly sliced Salt and freshly ground black pepper to taste

Recipe

Sopa de remolacha con pétalos de lomo ibérico

The color of this soup is a feast for the eyes before it even reaches the mouth. A chilled, velvety beetroot soup, crowned with petals of Duroc cured Lomo Embuchado Boadas 1880, which add a powerful flavor. Effortlessly elegant.

Nothing is more appealing than cold soups in the summer. But, in the end, we all fall back on the classics: gazpacho, vichyssoise… Why not innovate?

Quantity

Serves 2

Ingredients

300 g cooked beetroot
50 g ripe strawberries for garnish
150 g plain or Greek yogurt
100 ml chilled vegetable stock
2 tablespoons extra virgin olive oil
80 g Duroc Lomo Embuchado, thinly sliced
Salt and freshly ground black pepper to taste

Step by Step

Wash the strawberries, remove the hulls, and cut them into pieces.
Chop the cooked beetroot and place it in a blender with the strawberries.
Add the yogurt, vegetable stock, and extra virgin olive oil.
Blend until a smooth and consistent cream is achieved. If you prefer a lighter texture, add a little more stock.
Season with salt and pepper to taste and leave to chill in the refrigerator for at least 1 hour.
Serve the soup chilled in deep plates or bowls and top with the thinly sliced Duroc Lomo Embuchado, lightly rolled.

Tips

To achieve an even more appealing contrast, chill the soup thoroughly before serving and add the lomo embuchado at the very last moment. Its intense and slightly spicy flavor pairs perfectly with the sweetness of the beetroot and strawberries, providing a fresh and elegant balance.