Beetroot Gazpacho With Horseradish Créme

Beetroot Gazpacho With Horseradish Créme

4.2 16 ratings

Prep. 10 min

Total 1 h 40 min

4 portions

Ingredients

Beetroot Gazpacho

raw beetroots peeled and cut in pieces
300 g
potatoes peeled and cut in pieces
100 g
vegetable stock paste (see Tips)
1 Tbsp
water
500 g
cucumber cut in pieces
1
spring onions trimmed and cut in pieces
1 - 2
natural yoghurt
250 g
lemon juice plus extra to taste
2 Tbsp
water chilled
100 g
fine sea salt to taste
1 pinch
ground white pepper to taste
1 pinch

Horseradish Créme

natural yoghurt
100 g
creamed horseradish
1 - 2 Tbsp
1 - 2 Tbsp fresh horseradish, grated
fresh chives finely chopped, to serve
1 - 1 ½ Tbsp

Difficulty

easy

Nutrition per 1 portion

Protein 8 g

Energy 631 kJ / 150 kcal

Fat 4 g

Fibre 4.2 g

Carbohydrates 16 g

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Also featured in

Soups For All Seasons 10 recipes
UK and Ireland

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