Fava Bean Gazpacho
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 5 slices baguette or good French bread - -- (1" thick)
- 2 tablespoons salt
- 1/4 cup extra-virgin olive oil
- 1 ripe cantaloupe
- 4 tablespoons sherry vinegar
- 3 quarts water
- 1 cup chicken stock -- cool salt -- to taste freshly-ground black pepper -- to taste
- 3 pounds fresh fava beans -- shelled, peeled
- Cut
- 3 garlic cloves -- peeled
Contains
GlutenSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Bring 3 quarts water to boil in a 6-quart saucepan and add 2 tablespoons of salt. Add fava beans and cook until tender, 1 to 1 1/2 minutes. Drain favas and refresh in an ice bath.
- Remove crusts from bread and soak 2 minutes in water. Remove bread from water and press dry. Place bread, beans, garlic, olive oil and vinegar into a food processor and blend until smooth. With motor running, drizzle cool chicken stock into mixture in a thin stream. Season with salt and pepper and refrigerate.
- Cut melon in half and remove seeds. Using a melon baller, form entire melon into 1/2-inch balls. Pour cool soup into chilled bowls and garnish with melon balls.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Blender
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Food processor
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Chef's knife
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Vegetable peeler
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Colander