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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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