Recipe courtesy of Bobby Flay

Gazpacho Bearnaise

Name: Gazpacho Bearnaise
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 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

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Total: 50 min

Prep: 20 min
Cook: 30 min

Yield: 4 servings

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Ingredients

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

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.