Sig's Beetroot Hot Cooler Shot Soup

Name: Sig's Beetroot Hot Cooler Shot Soup
Yield: 2 servings
Cuisine: British
Ingredients: 200 gr peeled cooked beetroot in natural juice (not vinegar); 6 whole fresh chives or small spring onions; 175 gr low fat dairy, soy or vegan yoghurt, must be well chilled; 1 flat teaspoon creamed horseradish or to taste; Dash Tabasco sauce to taste; 6 ice cubes; Dash gin or vodka optional and to taste

Sigrun @sigrun

German, living in England

I love beetroot and I love horseradish very much, so I try to use them often, but in many different ways . I love this little concoction. One can always add a dash of gin or vodka #mycookbook #myfavouriterecipes #German

Sigrun @sigrun

German, living in England

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Ingredients

2 servings

200 grpeeled cooked beetroot in natural juice (not vinegar)
6whole fresh chives or small spring onions
175 grlow fat dairy, soy or vegan yoghurt, must be well chilled
1flat teaspoon creamed horseradish or to taste
DashTabasco sauce to taste
6ice cubes
Dashgin or vodka optional and to taste

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Steps

1

Cook the beetroot, make sure that you end up with the correct weight and keep about 1 large mug of juice at least, or buy cooked peeled beetroot and beetroot juice. Put the beet into blender with the juices. Save two of the chives or spring onions for garnishing, blend the rest together with the beetroot.
2

Add yoghurt (you can use quark, cream cheese or creme fraiche also) add horseradish, a few drops of Tabasco sauce and the ice cubes.
3

Blend well until the ice is crushed and smooth. Put the mixture into 2 glasses. Chop the 2 chives finely, garnish the smoothie. Serve with a spoon. Eat like a beetroor gazpacho.