Beetroot Gazpacho & Horseradish Ice Cream
Horse Radish ice cream
Ingredients
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
Method
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.
Beetroot Gazpacho
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Ingredients
4 large pickled beetroot
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2 garlic cloves
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2/3 cup chopped cucumber, and 1/4 cup cube of cucuber for garnish
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1/2 cup fresh coriander leaves
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1/3 cup diced red onion, 1/4 cup for garnish
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1 Table spoon apple cider vinegar
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½ teaspoon salt
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¼ teaspoon fresh ground pepper
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Method
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
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If you use fresh beetroot please follow the method below.
Method
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1.Cook beetroots for 40-50 minutes, or until tender.
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2.Remove from heat, and let cool to room temperature Save the cooking water though..
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3.When the beets are cool, use your hands to remove and discard the skin.
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4. Save one beetroot and cut into cube and use as a garnish later.
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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.
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Serve the soup cold, topped with micro greens, extra cucumber, red onion, cubed beetroots, coriander leave and curnall of Horse radish Ice cream. Enjoy!
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Love, Pook
