Directions:
- Mayonnaise:
- 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:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 617.84 Kcal (2587 kJ) | ||
| Calories from fat | 517.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.51g | 88% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 139.57mg | 6% | |
| Potassium | 759.43mg | 16% | |
| Total Carbs | 22.88g | 8% | |
| Sugars | 15.11g | 60% | |
| Dietary Fiber | 6.52g | 26% | |
| Protein | 6.15g | 12% | |
| Vitamin C | 104.6mg | 174% | |
| Vitamin A | 1mg | 33% | |
| Iron | 18.9mg | 105% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 164.95 Kcal (691 kJ) | ||
| Calories from fat | 138.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.35g | 88% | |
|---|---|---|---|
| Cholesterol | 14.57mg | 18% | |
| Sodium | 37.26mg | 6% | |
| Potassium | 202.76mg | 16% | |
| Total Carbs | 6.11g | 8% | |
| Sugars | 4.03g | 60% | |
| Dietary Fiber | 1.74g | 26% | |
| Protein | 1.64g | 12% | |
| Vitamin C | 27.9mg | 174% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 5mg | 105% | |
| Calcium | 13.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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