Gazpacho Bearnaise
Gazpacho Bearnaise is a gluten free recipe with 4 servings. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains about 11g of protein, 53g of fat, and a total of 596 calories. It works well as a rather pricey soup for Summer. If you have butter, cucumber, chervil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes.
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.