SEEGER'S GAZPACHO WITH BEET TERRINE

Seeger's Gazpacho with Beet Terrine image

Provided by Food Network

Time 5h30m

Yield 6 servings

Number Of Ingredients 16

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

Steps:

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.