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2 whole tomatoes
1 cucumber, seeded
1 large carrot
1 red onion
1/2 ounce garlic
1 jalapeno pepper, minced and seeded
4 ounces lime, juiced
1 bunch fresh cilantro, chopped
1 teaspoon cayenne pepper
1 kosher salt
1 whole shallot
2 ounces fresh tarragon
2 ounces fresh chervil
5 ounces sherry vinegar
4 egg yolks
1/2 pound unsalted butter, cut into tablespoons
1/2-ounce Worcestershire sauce
1 tablespoon hot pepper sauce, to taste
In a food processor fitted with a metal blade, combine tomatoes, cucumber, carrot, red onion, garlic and jalapeno, and process until pureed. Add lime juice, cilantro, cayenne pepper, and kosher salt to taste. Set aside.
In a pan reduce shallot, tarragon, chervil, and sherry vinegar until all liquid is gone. Set reduction aside.
Using a double boiler with a stainless steel bowl heat egg yolks until you achieve a light ribbon. Be careful not to scramble eggs. Add reduction. Slowly whisk butter into mixture 1 piece at a time until fully incorporated. Add Worcestershire and hot pepper sauce. Season with salt and pepper to taste. Fold into the gazpacho and serve immediately.
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