Beetroot Gazpacho With Horseradish Créme

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
  or 1 - 2 Tbsp fresh horseradish, grated
• 1 - 1 ½ Tbsp fresh chives, finely chopped, to serve