Beet and tomato "bloody" cream with lactose free yogurt


When the cold arrives I like to enjoy spoon dishes, as a first course or a light but comforting dinner. Looking for different ideas, it occurred to me to adapt the traditional borscht soup to prepare a simple cream but that will surprise by its color. With Halloween just around the corner, I couldn't resist calling it "bloody" beet and tomato cream with lactose-free yogurt.

The truth is that beets are a vegetable that is rarely used in our kitchens. It is usually reserved for salads, but I recommend you buy them raw and cook them at home, since it gains a lot in flavor. The intense reddish color that it gives off is spectacular, and when combined with the tomatoes, a cream of intense tones is obtained that contrast very well with the white of the lactose-free yogurt.


  • 1 onion, 1 clove of garlic, 3 beets, 500 grams of natural or preserved tomato, 500 ml of broth or water, olive oil, salt, black pepper, lactose-free Kaiku natural yogurt.

How to make "bloody" cream of beetroot and tomato with lactose-free cream

Wash the beets well, discard the leaves and chop. Chop the onion and garlic clove. Wash and peel the tomatoes, if they are used natural.

Heat a couple of tablespoons of olive oil in a saucepan and sauté the onion with the garlic clove. Add the beets, stir a few times over high heat and cover with the broth. Bring to a boil, lower the heat and cook for about 10 minutes.

Add the tomato and crush well so that it integrates with the rest of the ingredients. Season with the pepper and salt and cook together for another 15 minutes.

Blend with the help of a mixer until you get a smooth and homogeneous texture. Serve with some lactose-free Kaiku plain yogurt.

Processing time | 40 minutes Difficulty | Easy


We are in the middle of autumn so it is best to serve this "bloody" cream of beetroot and tomato with warm lactose-free yogurt, since it is a very comforting dish. Kaiku lactose-free natural yogurt gives it a very nice touch thanks to the contrast of colors, but it also enriches the dish and improves the final texture.

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Liliana Fuchs is a young woman from Murcia who moved to Madrid after graduating in Art History. Years ago he was detected lactose intolerance but that has not stopped him from continuing to enjoy one of his passions, rich and healthy cooking. She is currently editor at Directo al Paladar

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