Beetroot gazpacho with horseradish créme

Beetroot gazpacho with horseradish créme

3.4 10 ratings

Prep. 10 min

Total 1 h 40 min

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...

Thai green broccoli and spinach soup

25 min

Chicken with yoghurt tahini sauce (Fattet d'jaj)

1 h 10 min

Pork and lentils with onion and radish pickle

40 min

Quark and herb spread

5 min

Yoghurt soup with chickpeas and garlic chilli oil

50 min

Porcini pepperleaf paté (Andrew Fielke)

2 h 50 min

Baba ghanoush

1 h

Gougère puffs with salmon mousse

25 h 35 min

Italian chicken and couscous salad with chickpea soup

1 h 10 min

Guacamole with mango

10 min

Zucchini soup

25 min

Broccoli soup with sage oil

30 min