Beetroot Gazpacho

Ingredients

• 3 beetroot roots (pre-cooked, vacuum-packed, cold)
• 4 tbsp sour cream horseradish
• 200 ml whipping cream
• 500 g yogurt
• Salt
• white pepper
• 0.5 tsp seasoned vegetable broth
• milk (for thinning)

Instructions

1. 1.

   Coarsely chop the beetroot and combine with the cream, yogurt, horseradish, and seasoned broth in a blender; blend until small pieces remain. Transfer to a bowl, season with salt and pepper, and add milk if needed to thin.

2. 2.

   Taste again, ladle into bowls, and serve chilled.