Beetroot Gazpacho With Horseradish Créme

Beetroot Gazpacho With Horseradish Créme

4.2 16 évaluations

Prép. 10min

Total 1h 40min

4 portions

Ingrédients

Beetroot Gazpacho

raw beetroots peeled and cut in pieces
300 g
potatoes peeled and cut in pieces
100 g
vegetable stock paste (see Tips)
1 Tbsp
water
500 g
cucumber cut in pieces
1
spring onions trimmed and cut in pieces
1 - 2
natural yoghurt
250 g
lemon juice plus extra to taste
2 Tbsp
water chilled
100 g
fine sea salt to taste
1 pinch
ground white pepper to taste
1 pinch

Horseradish Créme

natural yoghurt
100 g
creamed horseradish
1 - 2 Tbsp
1 - 2 Tbsp fresh horseradish, grated
fresh chives finely chopped, to serve
1 - 1 ½ Tbsp

Niveau

facile

Infos nut. par 1 portion

Protides 8 g

Calories 631 kJ / 150 kcal

Lipides 4 g

Fibre 4.2 g

Glucides 16 g

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Également présenté dans

Soups For All Seasons 10 Recettes
Royaume-Uni et Irlande

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