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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Sauce Bearnaise

Recipe courtesy of Dan Latham

Bearnaise Sauce

Recipe courtesy of Sara Moulton

Bearnaise Sauce

Recipe courtesy of Tyler Florence

Bearnaise Sauce

Recipe courtesy of Tyler Florence

Sauce Bearnaise

Recipe courtesy of Anne Burrell

Bearnaise Sauce

Recipe courtesy of Sara Moulton

Gazpacho

Gazpacho

Recipe courtesy of Tyler Florence

Gazpacho

Recipe courtesy of Lori Stein|Maura Webber

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.