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We hope you got insight from reading it, now let’s go back to sig's beetroot hot cooler shot soup recipe. You can have sig's beetroot hot cooler shot soup using 7 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to cook Sig's Beetroot Hot Cooler Shot Soup:
- Take 200 gr of peeled cooked beetroot in natural juice (not vinegar).
- Provide 6 of whole fresh chives or small spring onions.
- Get 175 gr of low fat dairy, soy or vegan yoghurt, must be well chilled.
- Prepare 1 of flat teaspoon creamed horseradish or to taste.
- Get Dash of Tabasco sauce to taste.
- Take 6 of ice cubes.
- Provide Dash of gin or vodka optional and to taste.
Instructions to make Sig's Beetroot Hot Cooler Shot Soup:
- 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..
- Add yoghurt (you can use quark, cream cheese or creme fraiche also) add horseradish, a few drops of Tabasco sauce and the ice cubes..
- 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..
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