Recipe courtesy of Bobby Flay
Episode: Tampa Bay FL
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
4 servings

Ingredients

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Gazpacho

Recipe courtesy of Thomas Keller

Gazpacho

Gazpacho

Recipe courtesy of Tyler Florence

Gazpacho

Recipe courtesy of Jamie Deen

Gazpacho

Recipe courtesy of Wolfgang Puck

Gazpacho

Recipe courtesy of Ree Drummond

Gazpacho

Recipe courtesy of Anne Burrell

Gazpacho

Recipe courtesy of Food Network Kitchen

Gazpacho

Recipe courtesy of Firefly on Paradise

Browse Reviews By Keyword