- Total: 5 hr 30 min
- Prep: 4 hr 30 min
- Cook: 1 hr
- Yield: 6 servings
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 1/2 cups olive oil
2 tablespoons fresh lemon 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
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.
