Beetroot gazpacho with horseradish créme

Beetroot gazpacho

• 300 g raw beetroot peeled and cut into pieces (3 cm)
• 100 g potatoes peeled and cut into pieces (3 cm)
• 1 tbsp Vegetable stock paste (see Tips)
• 500 g water
• 1 Lebanese cucumber cut into pieces
• 1 - 2 spring onions/shallots trimmed and cut into pieces
• 250 g natural yoghurt
• 2 tbsp lemon juice
• 100 g water chilled
• sea salt to taste
• ground white pepper to taste

Horseradish créme

• 100 g natural yoghurt
• 1 - 2 tbsp ground horseradish jarred
• 1 - 1 ½ tbsp fresh chives finely chopped, to serve