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Working in a blender in 2 batches, puree the tomatoes with the vegetable broth, olive oil, tomato paste, red wine vinegar and sugar until very smooth.
1. Light a grill. In a small bowl, blend the butter with the tarragon and parsley and season with salt and pepper. 2. Brush the portobello caps with olive oil and season with salt and pepper. Set the mushrooms on the grill, gills down, and cook over moderate heat, turning once, until tender and nicely charred, about 8 minutes.
Combine the sugar, water, tarragon, and salt in a medium, heavy saucepan. Heat the mixture over medium heat, stirring gently, until the sugar has completely dissolved and the syrup is clear, about 5 minutes. Remove the pan from the heat and let the syrup steep for 1 hour. Strain the syrup through a mesh sieve into a medium bowl.
In a large saucepan of boiling water, cook the peas until tender, 3 to 4 minutes; drain. In the same saucepan, melt 1 tablespoon of the butter in the cream.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
Tartar sauce (French: sauce tartare; often spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped pickles or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with other herbs, lemon juice, and olives.
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The original recipe using bread, water, vinegar, oil, and salt is traditional in the Iberian Peninsula, perhaps going back to Roman times. Every central and southern region has its own variety. The humble gazpacho became a very deeply rooted food for peasants and shepherds in Spain. The basic gazpacho gave rise to many variants, some also ...