Gazpacho Bearnaise

  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
Save Recipe


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


  1. 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.
  2. In a pan reduce shallot, tarragon, chervil, and sherry vinegar until all liquid is gone. Set reduction aside.
  3. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Turkey Noodle Soup with Tomatoes