Gazpacho Bearnaise

Ingredients

• 1 large carrots 
• 1 teaspoon cayenne pepper 
• 2 ounces chervil fresh
• 1  cucumber seeded
• 4  egg yolks 
• 1 bunch cilantro leaves fresh chopped
• 2 ounces tarragon fresh
• 0.5 ounce garlic 
• 1  jalapeno minced seeded
• 4  juice of lime juiced
• 1  kosher salt 
• 1 tablespoon pepper sauce hot to taste
• 1  onion red
• 1  shallots whole
• 5 ounces sherry vinegar 
• 0.5 pound butter unsalted cut into tablespoons
• 2  tomatoes whole
• 0.5 ounce worcestershire sauce 

Equipment

• food processor
• bowl
• frying pan
• whisk
• double boiler

Directions

1. In a food processor fitted with a metal blade, combine tomatoes, cucumber, carrot, red onion, garlic and jalapeno, and process until pureed.
2. Add lime juice, cilantro, cayenne pepper, and kosher salt to taste. Set aside.
3. In a pan reduce shallot, tarragon, chervil, and sherry vinegar until all liquid is gone. Set reduction aside.
4. Using a double boiler with a stainless steel bowl heat egg yolks until you achieve a light ribbon. Be careful not to scramble eggs.
5. Add reduction. Slowly whisk butter into mixture 1 piece at a time until fully incorporated.
6. Add Worcestershire and hot pepper sauce. Season with salt and pepper to taste. Fold into the gazpacho and serve immediately.