Gazpacho Terrine Recipe

Ingredients:

• 1 red bell pepper
• 1 cucumber
• 6 large tomatoes
• 1 red onion
• 2 garlic cloves
• 1/4 cup olive oil
• 1/4 cup sherry vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons honey
• 1 tablespoon gelatin powder

Instructions:

1. Preheat the oven to 450°F.
2. Cut the bell pepper and cucumber into large pieces and place them on a baking sheet.
3. Cut the tomatoes in half and remove the seeds. Place them on the baking sheet with the peppers and cucumbers.
4. Peel the onion and cut it into large chunks. Add it to the baking sheet along with the garlic cloves (still in the paper).
5. Drizzle the vegetables with olive oil and sprinkle with salt and black pepper. Toss to coat.
6. Roast the vegetables in the preheated oven for 20 minutes. Remove from the oven and let cool.
7. Remove the garlic cloves from their paper and discard the paper.
8. In a blender, puree the roasted vegetables with the sherry vinegar and honey until smooth.
9. Sprinkle the gelatin powder over the pureed vegetables and blend again until it is fully dissolved.
10. Place the puree in a loaf pan (or terrine dish) and use a spatula to smooth out the top.
11. Chill the gazpacho terrine in the refrigerator for at least 3 hours or until it is set.
12. To serve, dip the bottom of the pan into hot water for a few seconds to loosen the terrine. Turn it out onto a platter and slice.

Verdict:

This gazpacho terrine recipe is not only easy to make, but it’s also a refreshing and delicious appetizer. The roasted vegetables add a depth of flavor, and the gelatin gives it a great texture.

Serving Suggestions:

Garnish the gazpacho terrine with a dollop of sour cream and some chopped fresh herbs for an added pop of color and flavor. Serve it with some crusty bread or crackers for a satisfying appetizer.