Recipe courtesy of Seeger's
Seeger's Gazpacho with Beet Terrine
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 450
- Total Fat
- 38
- Saturated Fat
- 6
- Carbohydrates
- 26
- Dietary Fiber
- 7
- Sugar
- 14
- Protein
- 5
- Cholesterol
- 49
- Sodium
- 919
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
- For the gazpacho: Juice all gazpacho vegetable ingredients through a juicer.
- 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.
- 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.
- For the assembly: Pour the gazpacho into a bowl and top with a 1-inch thick slice of the terrine.