Fava Bean Gazpacho

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Fava Bean Gazpacho

 

3 pounds fresh fava beans, shelled, peeled

2 tablespoons salt

5 slices baguette or good French bread, 1 " thick

3 garlic cloves, peeled

1/4 cup extra-virgin olive oil

4 tablespoons sherry vinegar

1 cup vegetable stock, cool

salt to taste

freshly-ground black pepper to taste

1 ripe cantaloupe

 

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 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 1/2inch balls.

Pour cool soup into chilled bowls and garnish with melon balls.

 

 

 

 

 

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