Beetroot gazpacho with horseradish créme

Beetroot gazpacho with horseradish créme

3.4 10 rating

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...

Cauliflower rice pilaf with sweet potato

40min

Baked spinach and feta mushrooms

35min

Salt cod gratin

50min

Asian-style fish fillets

30min

Cod with citrus butter

40min

Fish and mixed vegetable parcels

1 h 15min

Smoked mussels with Pernod sauce

35min

Beetroot soup with herb dumplings

1 h 10min

Butternut pumpkin soup, fish with rice and vegetables, apple-pear crumble

1 h

Sunny gazpacho

25min

Salmon with yoghurt dressing

55min

Ratatouille

40min