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Beetroot gazpacho with horseradish créme

Beetroot gazpacho with horseradish créme
3.4 10 ratings
Prep. 10 min
Total 1 h 40 min
4 portions
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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

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Australia and New Zealand

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