Recipe courtesy of Seeger's

Seeger's Gazpacho with Beet Terrine

  • Yield: 6 servings
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Ingredients

Gazpacho:

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

Directions

  1. For the gazpacho: Juice all gazpacho vegetable ingredients through a juicer. 
  2. For the mayonnaise: 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.
  3. For the terrine: 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. 
  4. For the assembly: Pour the gazpacho into a bowl and top with a 1-inch thick slice of the terrine.
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Seeger's Gazpacho with Beet Terrine