Name: Seeger's Gazpacho with Beet Terrine
Prep time: P0Y0M0DT4H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT5H30M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 2 red peppers; 2 yellow bell peppers; 1 European cucumber; 2 Roma tomatoes; 1/2 shallot; 1 clove garlic; 1/2 red beet; 2 egg yolks; 1 1/2 cups olive oil; 2 tablespoons fresh lemon juice; 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

Juice all gazpacho ingredients through a juicer.
For the mayonnaise: Blend the egg yolks and olive oil in a blender. Season with lemon juice, salt and cayenne pepper. Combine the gazpacho with the mayonnaise.
For the 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.
For the assembly: Pour the gazpacho into a bowl and place a 1-inch thick slice of the terrine on top of the soup.

Recipe courtesy of Seeger's, Atlanta, GA

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Seeger's Gazpacho with Beet Terrine

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