5.0 – 1 reviews • Carrot Recipes
| Total: |
50 min |
| Prep: |
20 min |
| Cook: |
30 min |
| 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
Instructions
- 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
| Serving Size |
1 of 4 servings |
| Calories |
576 |
| Total Fat |
51 g |
| Saturated Fat |
31 g |
| Carbohydrates |
26 g |
| Dietary Fiber |
6 g |
| Sugar |
8 g |
| Protein |
9 g |
| Cholesterol |
268 mg |
| Sodium |
895 mg |
