Seeger's Gazpacho with Beet Terrine

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 cup olive oil
• 1 lemon, juiced
• Salt and cayenne pepper

Directions

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.

• 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

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.