Seeger's Gazpacho with Beet Terrine

Total Time:
5 hr 30 min
Prep:
4 hr 30 min
Cook:
1 hr

Yield:
6 servings

Ingredients
  • 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 1/2 cups olive oil
  • 2 tablespoons fresh lemon juice
  • Beet Terrine:
  • 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
Mayonnaise:

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.

Beet Terrine:

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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    Gazpacho

    Recipe courtesy of Ree Drummond