Chilled Roasted Beetroot Soup with Ginger & Horseradish Cream

Chilled Roasted Beetroot Soup with Ginger & Horseradish Cream

Appetizers
Servings:
2 4 6 8

A fresh summer soup made with roasted beetroot, green apple and cucumber. The ginger adds warmth, while the horseradish cream provides a sharp, creamy contrast.

Ingredients
  • 250.00 g Bunched Beetroot
  • 75.00 g Cucumber
  • 75.00 g Green Apple
  • 6.00 g Fresh Ginger
  • 0.25 Units Garlic Fresh (diente)
  • 15.00 ml Sherry Vinegar
  • 10.00 ml Lemon Juice
  • 150.00 ml Vegetable Stock (Liquid)
  • 20.00 ml Extra Virgin Olive Oil
  • 1.50 g Salt
  • 1.00 g Black Pepper
  • 50.00 g Sour Cream
  • 5.00 g Horseradish Sauce
  • 2.50 g Fresh Dill
  • 10.00 g Walnuts / Mixed Nuts
Instructions

1. Roast the beetroot

  1. Preheat the oven to 190°C fan / 210°C conventional.
  2. Wrap the beetroot individually in foil or place them in a covered roasting tray.
  3. Roast for 50–60 minutes, or until completely tender when pierced with a knife.
  4. Allow them to cool, remove the skins and refrigerate until thoroughly chilled.

2. Blend the soup

  1. Roughly chop the roasted beetroot, cucumber and green apple.
  2. Place them in a blender with the ginger, garlic, vinegar, lemon juice and olive oil.
  3. Add 250 ml of cold vegetable stock or water.
  4. Blend until completely smooth.
  5. Gradually add more liquid until the soup has a light, pourable consistency.
  6. Season with salt and black pepper.

3. Refine and chill

  1. For a more elegant finish, pass the soup through a fine sieve.
  2. Cover and refrigerate for at least 2 hours.
  3. Taste again immediately before serving.
  4. Adjust the salt, acidity and consistency if necessary.
Cold food requires slightly stronger seasoning than hot food. The soup should taste bright, fresh and gently acidic rather than overly sweet.

4. Make the horseradish cream

  1. Mix the crème fraîche (or sour cream) with the horseradish, lemon juice and salt.
  2. Add cold water a little at a time until the cream is fluid enough to drizzle.
  3. Refrigerate until required.

Plating

  1. Pour the chilled soup into cold bowls, small glasses or espresso-style cups.
  2. Add a small spoonful or swirl of horseradish cream.
  3. Finish with diced green apple, dill or chives.
  4. Add a few toasted walnut pieces for texture.
  5. Drizzle lightly with extra virgin olive oil.

Chef's Notes

  • The cucumber and green apple make the soup feel intentionally fresh, rather than simply like a hot soup served cold.
  • Add the ginger carefully: it should provide freshness and warmth without overwhelming the beetroot.
  • Avoid using too much raw onion or garlic, as their flavour becomes considerably stronger when served cold.
  • If the beetroot is particularly sweet, increase the lemon juice or vinegar.
  • For a vegan version, replace the crème fraîche with oat crème fraîche or a thick plant-based yoghurt.
  • The soup can be prepared up to 48 hours in advance and kept refrigerated below 5°C.
  • Stir or blend briefly before serving, as the soup may thicken while chilled.

Suggested Menu Description

Chilled Roasted Beetroot Soup – Green apple, cucumber and ginger, finished with horseradish cream, fresh herbs and toasted walnuts.

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