Fava-Bean Gazpacho With Sherried Raisins
Updated May 23, 2024
- Total Time
- 20 minutes, plus 3 hours' refrigeration
- Rating
- Comments
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Ingredients
- 1tablespoon black raisins
- 1½tablespoons dry oloroso sherry
- ¼cup soft bread crumbs
- 1½teaspoons aged sherry vinegar
- 2½pounds fava beans
- ½garlic clove
- Pinch of coarse salt
- Pinch of ground cumin
- 7tablespoons extra-virgin olive oil
- 1cup seedless green grapes (peeling is optional)
Nutritional analysis per serving (4 servings)
506 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 60 grams carbohydrates; 22 grams dietary fiber; 34 grams sugars; 23 grams protein; 113 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the raisins in ½ tablespoon of the sherry mixed with 2 tablespoons water. Moisten the bread crumbs with 1 teaspoon of the sherry vinegar mixed with 1 tablespoon water.
- Step 2
Briefly steam the favas in their pods until just wilted, about 5 minutes. Refresh in cold water. Peel from the pods, shell and set aside. The favas should be almost raw.
- Step 3
Crush the garlic with the salt. Add the garlic paste to a food processor along with the fava beans, bread paste, cumin, salt to taste and the remaining sherry and vinegar. Blend well. Add the olive oil in a thin stream. Gradually work in 2 cups of ice water. Chill for at least 3 hours. Garnish with grapes and the drained raisins.
Private Notes
Comments
I love fava beans. But this turned out to be more of a hummus than a soup Probably something I did. It tastes fine, but I will be using it on wraps rather than in a bowl.
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