Seeger's Gazpacho With Beet Terrine
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Shallot1 clove
Garlic1.5 cups
Olive Oil2 tbsps
Lemon Juice (fresh)1
Salt1 tsp
Cumin Seed1 tbsp
Shallot1 tbsp
ChivesDirections:
1
Juice all gazpacho ingredients through a juicer
2
For the mayonnaise: Blend the egg yolks and olive oil in a blender
3
Season with lemon juice, salt and cayenne pepper
4
Combine the gazpacho with the mayonnaise
5
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
6
Peel beets
7
Slice into 1/2-inch thick slices and layer in a one liter terrine
8
In between beet layers, add beef consomme that has been mixed with shallots, chives, salt and pepper
9
Cover with plastic and place in refrigerator for at least 4 hours
10
For the assembly: Pour the gazpacho into a bowl and place a 1-inch thick slice of the terrine on top of the soup