Seeger's Gazpacho with Beet Terrine |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 red peppers |
2 yellow bell peppers |
1 european cucumber |
2 roma tomatoes |
1/2 shallot |
1 clove garlic |
1/2 red beet |
2 egg yolks |
1 cup olive oil |
1 lemon, juiced |
salt and cayenne pepper |
beet terrine |
10 medium beets |
salt and pepper, to taste |
1 teaspoon cumin seeds |
1/2 cup beef consomme dissolved with 4 leaves gelatin |
1 tablespoon shallots |
1 tablespoon chives |
Directions:
1. Mayonnaise:
2. Juice all gazpacho vegetable ingredients through a juicer. In a blender, blend egg yolks and slowly add olive oil. Season the mayonnaise with lemon juice, salt and cayenne pepper. Blend in gazpacho juice.
3. Roast beets in a preheated 400 degree oven wrapped in aluminum foil with salt and cumin seed for approximately 1 hour until cooked. Peel beets. Slice into 1/2-inch thick slices and layer in a 1 liter terrine. In between beet layers, add beef consomme that has been mixed with shallots, chives, salt and pepper. Cover with plastic and place in refrigerator for at least 4 hours. Pour the gazpacho into a bowl and top with a 1-inch thick slice of the terrine.
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