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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Instructions

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.