Beetroot Gazpacho With Horseradish Créme
TM31 TM5 TM6

Beetroot Gazpacho With Horseradish Créme

Ingredients

Beetroot Gazpacho

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

Horseradish Créme

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

Nutrition
per 1 portion
Calories
631 kJ / 150 kcal
Protein
8 g
Carbohydrates
16 g
Fat
4 g

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