Beetroot gazpacho with horseradish créme

Beetroot gazpacho with horseradish créme

3.4 10 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

Difficulty

easy

Nutrition per 1 portion

Sodium 551 mg

Protein 7.9 g

Calories 656.2 kJ / 156.2 kcal

Fat 5.1 g

Fibre 4 g

Saturated Fat 2.6 g

Carbohydrates 17 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Soups for all seasons 10 Recipes
Australia and New Zealand

You might also like...

Broccoli and blue cheese soup

25min

Halva semifreddo

7 h 30min

White zucchini and cannellini bean soup

25min

Sardines with tomato couscous

55min

Ukrainian borscht

35min

Watermelon gazpacho with jalapeño oil

1 h 20min

Pea and lettuce soup with scallops

45min

Blue cheese tofu dressing

5min

Russian beetroot salad

1 h 10min

Warm cabbage dish

15min

Broccoli soup with sage oil

30min

Broccoli and pea soup with cauliflower cashew cream

40min