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
Directions
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:
- 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
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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