Beetroot Gazpacho & Horseradish Ice Cream
Horse Radish ice cream
1 cup of double cream
1/2 cup of milk
1/2 cup of plain yogurt
4 tbsp of horse radish sauce
2 tsp sugar
1.Put all the ingredients into the blender. Blend until mix together well. Don't over blend it.
2 once done. Put the mixture into the container. And leave in the freezer for 3 hours.
4 large pickled beetroot
2 garlic cloves
2/3 cup chopped cucumber, and 1/4 cup cube of cucuber for garnish
1/2 cup fresh coriander leaves
1/3 cup diced red onion, 1/4 cup for garnish
1 Table spoon apple cider vinegar
½ teaspoon salt
¼ teaspoon fresh ground pepper
1.Put all the ingredients into the blender. Blend until smooth.
2 Once done. Put the mixture into the container, place into the fridge until needed.
3 To garnish: micro greens, extra cucumber, red onion, cubed beets, coriander leaves, salt & pepper. And Horseradish ice-cream
If you use fresh beetroot please follow the method below.
1.Cook beetroots for 40-50 minutes, or until tender.
2.Remove from heat, and let cool to room temperature Save the cooking water though..
3.When the beets are cool, use your hands to remove and discard the skin.
4. Save one beetroot and cut into cube and use as a garnish later.
5. Put the rest of the beetroots, along with the garlic, cucumber, onion, coriander, apple cider vinegar, salt, and pepper in a blender. Add two cups of the reserved cooking beetroot liquid, and blend until smooth. Add more liquid as needed, along with salt & pepper to taste.
Serve the soup cold, topped with micro greens, extra cucumber, red onion, cubed beetroots, coriander leave and curnall of Horse radish Ice cream. Enjoy!