Beetroot gazpacho with horseradish créme

Beetroot gazpacho with horseradish créme

3.7 9 ratings

Prep. 10min

Total 1 h 40min

4 portions

Ingredients

Beetroot gazpacho

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

Horseradish créme

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

Nutrition per 1 portion

Calories 156.2 kcal / 656.2 kJ

Protein 7.9 g

Fat 5.1 g

Carbohydrates 17 g

Fibre 4 g

Saturated Fat 2.6 g

Sodium 551 mg

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Also featured in

Soups for all seasons 10 Recipes
Australia and New Zealand

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