Beetroot gazpacho with horseradish créme

Beetroot gazpacho

• 300 g raw beetroot, peeled and cut into pieces (3 cm)
• 100 g potatoes, peeled and cut into pieces (3 cm)
• 1 tbsp Vegetable stock paste (see Tips)
• 500 g water
• 1 Lebanese cucumber, cut into pieces
• 1 - 2 spring onions/shallots, trimmed and cut into pieces
• 250 g natural yoghurt
• 2 tbsp lemon juice
• 100 g water, chilled
• sea salt, to taste
• ground white pepper, to taste

Horseradish créme

• 100 g natural yoghurt
• 1 - 2 tbsp ground horseradish, jarred
• 1 - 1 ½ tbsp fresh chives, finely chopped, to serve