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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 614.44 Kcal (2573 kJ) | ||
| Calories from fat | 467.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.99g | 80% | |
|---|---|---|---|
| Cholesterol | 285.56mg | 95% | |
| Sodium | 238.27mg | 10% | |
| Potassium | 1602.91mg | 34% | |
| Total Carbs | 31.22g | 10% | |
| Sugars | 6.82g | 27% | |
| Dietary Fiber | 6.44g | 26% | |
| Protein | 15.53g | 31% | |
| Vitamin C | 42.3mg | 71% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 10.8mg | 60% | |
| Calcium | 444.4mg | 44% | |
| Amount Per 100 g | |||
| Calories | 169.64 Kcal (710 kJ) | ||
| Calories from fat | 129.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.36g | 80% | |
|---|---|---|---|
| Cholesterol | 78.84mg | 95% | |
| Sodium | 65.78mg | 10% | |
| Potassium | 442.55mg | 34% | |
| Total Carbs | 8.62g | 10% | |
| Sugars | 1.88g | 27% | |
| Dietary Fiber | 1.78g | 26% | |
| Protein | 4.29g | 31% | |
| Vitamin C | 11.7mg | 71% | |
| Vitamin A | 0.2mg | 25% | |
| Iron | 3mg | 60% | |
| Calcium | 122.7mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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