- 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.
Recipe courtesy of Jeannie Pierola; Executive Chef SideBern?s