Seeger's Gazpacho Accompanied by Beet Terrine

Recipe provided by Seeger's

• Serves: 6
• Nutritional Information per Serving: Calories 607, Total Fat 56 g, Saturated Fat 8 g, Carbohydrates 26 g, Dietary Fiber 7 g, Sugars 13 g, Protein 5 g, Cholesterol 49 mg, Sodium 951 mg
• Total Time: 5 hours 30 minutes
• Preparation: 4 hours 30 minutes
• Cooking: 1 hour

Ingredients

For the Gazpacho:

• 2 red bell peppers
• 2 yellow bell peppers
• 1 European cucumber
• 2 Roma tomatoes
• 1 shallot
• 1 clove garlic
• 1 red beet

Mayonnaise:

• 2 egg yolks
• 1 cup olive oil
• 2 tablespoons fresh lemon juice
• Salt and pinch of cayenne pepper, to taste

Beet Terrine:

• 10 medium beets
• Salt and pepper, to taste
• 1 teaspoon cumin seeds
• 1 cup beef consomm with 4 gelatin leaves dissolved in it
• 1 tablespoon shallots, minced
• 1 tablespoon chives, chopped

Instructions

1. Extract the juice from the bell peppers, cucumber, tomatoes, shallot, garlic, and beet using a juicer.
2. Make the mayonnaise by blending the egg yolks and olive oil until smooth; season with lemon juice, salt, and a pinch of cayenne. Stir the mayonnaise into the gazpacho juice and chill.
3. For the terrine: wrap the beets in aluminum foil with salt, pepper, and cumin seeds and roast at 400F (205C) for about 1 hour or until tender. Cool, peel, and slice into 1/4inch slices. Layer the slices in a 1liter terrine dish, brushing each layer with the beef consomm mixed with dissolved gelatin, minced shallots, chives, salt, and pepper. Cover and refrigerate at least 4 hours to set.
4. To serve, pour the chilled gazpacho into bowls and top each with a 1inch slice of beet terrine.

Recipe courtesy of Seeger's, Atlanta, GA