Beetroot Gazpacho With Horseradish Créme

Beetroot Gazpacho

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

Horseradish Créme

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