Recipe courtesy of Seeger's

Seeger's Gazpacho with Beet Terrine

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  • Total: 5 hr 30 min
  • Prep: 4 hr 30 min
  • Cook: 1 hr
  • Yield: 6 servings
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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

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


  1. Juice all gazpacho ingredients through a juicer.
  2. 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.
  3. 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. 
  4. For the assembly: 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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