Ingredients

• 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

Instructions

1. Juice all gazpacho ingredients through a juicer.
2. 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.
3. 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.
4. For the assembly: Pour the gazpacho into a bowl and place a 1-inch thick slice of the terrine on top of the soup.