Beetroot gazpacho with horseradish créme
TM6 TM5 TM31

Beetroot gazpacho with horseradish créme

3.7 (9 ratings)

Ingredients

Beetroot gazpacho

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

Horseradish créme

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

Nutrition
per 1 portion
Calories
656.2 kJ / 156.2 kcal
Protein
7.9 g
Carbohydrates
17 g
Fat
5.1 g
Saturated fat
2.6 g
Fiber
4 g
Sodium
551 mg

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