Seeger's Gazpacho with Beet Terrine |
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Prep Time: 270 Minutes Cook Time: 60 Minutes |
Ready In: 330 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 1/2 cups olive oil |
2 tablespoons fresh lemon juice |
10 medium beets |
salt and pepper, to taste |
1 teaspoon whole cumin |
1/2 cup beef consomme dissolved with 4 leaves of gelatin |
1 tablespoon shallots |
1 tablespoon chives |
Directions:
1. Mayonnaise:
2. Juice all gazpacho ingredients through a juicer. Blend the egg yolks and olive oil in a blender. Season with lemon juice, salt and cayenne pepper. Combine the gazpacho with the mayonnaise.
3. Beet Terrine:
4. Roast beets in the oven at 400 degrees wrapped in aluminum foil with salt, pepper and cumin seed for approximately one hour until cooked. Peel beets. Slice into 1/2-inch thick slices and layer in a one 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 place a 1-inch thick slice of the terrine on top of the soup.
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