Seeger's Gazpacho with Beet Terrine  
 


Recipe courtesy Seeger’s, Atlanta

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
Juice all gazpacho ingredients through a juicer. Blend the egg yolks and 
olive oil in a blender. Season with lemon juice, salt and cayenne pepper. 
Combine the gazpacho with the mayonnaise.

Beet Terrine:
10 medium beets
Salt and pepper, to taste
1 teaspoon whole cumin 
1/2 cup beef consomme dissolved with 4 leaves of gelatin
1 tablespoon shallots
1 tablespoon chives

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. Pour the gazpacho into a bowl and place a 1-inch thick 
slice of the terrine on top of the soup.

Yield: 6 servings
Prep Time: 4 hours 30 minutes
Cook Time: 1 hour