Seeger's Gazpacho with Beet Terrine

6 servings
  • 2 red peppers
  • 2 yellow bell peppers
  • 1 European cucumber
  • 2 Roma tomatoes
  • 1/2 shallot
  • 1 clove garlic
  • 1/2 red beet
  • Mayonnaise:
  • 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
  • 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.

  • 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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    Recipe courtesy of Rachael Ray