Recipe courtesy of Bobby Flay
Episode: Tampa Bay FL
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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.

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