Seegers Gazpacho With Beet Terrine Recipes

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

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

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.

BEET AND TOMATO GAZPACHO

Beet and Tomato Gazpacho image

The color alone is reason enough to make this gorgeous gazpacho. This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen's "The New Spanish Table." Mr. Garcia's soup also includes cherries, which I don't miss in this rendition. One roasted beet transforms a classic into a beautiful original.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 slices red or white onion
1 large beet (about 6 ounces), roasted
1 small (6 ounces) cucumber or 1/2 long European cucumber peeled and coarsely chopped
2 pounds ripe tomatoes, quartered
2 sticks celery, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar, plus a little extra for the onion
3 tablespoons extra virgin olive oil
Salt to taste
1/2 to 1 cup ice water
1/2 cup diced cucumber
Slivered fresh mint leaves

Steps:

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 750 milligrams, Sugar 8 grams

BEET GAZPACHO WITH SHRIMP

Beet Gazpacho with Shrimp image

You can make this refreshing meal without even turning on the oven or stove top. Float pre-cooked shrimp on a bowl of gazpacho made heartier with earthy beets. Look for vacuum-packed cooked beets in the produce section of supermarkets.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

1 package (8.8 ounces) cooked beets, chopped, juices reserved
1 large cucumber (12 ounces), peeled and chopped
1 1/2 pounds ripe tomatoes (about 5 medium), cored and chopped
1 teaspoon chopped garlic
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
1/2 cup fresh basil leaves, plus more for serving
3/4 pound large cooked shrimp, for serving
Crackers, for serving

Steps:

Puree beets with juices, cucumber, tomatoes, garlic, vinegar, oil, 1 tablespoon salt, and basil in a blender or food processor until almost smooth. Season with more salt as desired. Chill until ready to serve, at least 1 hour and up to 1 day.
Divide gazpacho among 4 serving bowls. Drizzle with oil, and top with shrimp and a few basil leaves. Serve, with crackers.

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