Seeger's Gazpacho with Beet Terrine

• 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 whole cumin
• 1/2 cup beef consomme dissolved with 4 leaves of gelatin
• 1 tablespoon shallots
• 1 tablespoon chives

1. Juice all gazpacho ingredients through a juicer.
2. 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. 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. Pour the gazpacho into a bowl and place a 1-inch thick slice of the terrine on top of the soup.

red peppers, yellow bell peppers, cucumber, tomatoes, shallot, clove garlic, red beet, egg yolks, olive oil, lemon juice, beets, salt, cumin, beef, shallots, chives

Taken from www.foodnetwork.com/recipes/seegers-gazpacho-with-beet-terrine-recipe2.html (may not work)