Ingredients Weight Measure
Strawberries, fresh 2-1/2 qts.
Shallots 4 ea.
Basil leaves, large 12 ea.
Limes, juiced 2 ea.
Honey 8 Tbsp.
Cane or sherry vinegar 3-4 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.

Crème Fraîche

Ingredients Weight Measure
Heavy cream 1 cup
Buttermilk 1 oz.
Salt 1 pinch
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.


Ingredients Weight Measure
Pecans 1/2 cup
TABASCO® brand Original Red Sauce 1/2 tsp.
Allspice to taste
Salt to taste
Brown sugar to taste
Butter to taste
Cinnamon to taste
Bourbon 1/2 cup


Ingredients Weight Measure
Flour 1/2 cup
Baking powder 1/8 tsp.
Baking soda 1/8 tsp.
Salt 1 pinch
Sugar 1/6 cup
Egg 1 ea.
Lime, zested 1 ea.
Lemon, juiced 1/4 ea.
Orange, juiced 1/4 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1/4 tsp.
Basil leaf, for garnish 1 ea.


  1. For the Gazpacho, puree all ingredients in food processor. Reserve and chill.
  2. For the Crème Fraîche, mix heavy cream, buttermilk and salt. Let stand overnight in warm area. Mix in TABASCO® Chipotle Pepper Sauce the next day.
  3. For the Pecans, toast pecans and place in bowl. Add TABASCO® Original Red Sauce and desired amount of allspice, salt, brown sugar, butter and cinnamon. Flame off 1/2 cup bourbon and add to pecan mixture. Allow to cool.
  4. For the Biscotti, sift flour, baking powder, baking soda, salt and sugar; set aside. Mix egg, lime zest, lemon juice, orange juice and TABASCO® Green Jalapeño Pepper Sauce; add to flour mixture. Turn dough out on lightly floured surface. Line baking sheet with parchment paper and bake dough at 375°F for 25-30 minutes, turning after 15 minutes to ensure even baking. Remove from oven and lower temperature to 300°F. Cut logs into desired shapes and bake for 15-20 minutes, until dry and toasted.
  5. For assembly, refrigerate gazpacho 1 hour before serving. Garnish each 6 oz. serving with toasted pecans, crème fraîche, basil leaf and biscotti.

Yield: 12 6-oz. servings