Fava Bean Gazpacho with Sherry, Raisins, and Green Grapes

Preparation info

  • Difficulty


  • Serves


    ; Makes 2½ cups

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Here’s a unique, refreshing, velvety green gazpacho, especially popular in early spring when young fava beans appear in the plains around Granada. Since fava beans have an underlying hint of bitterness, raisins soaked in a little sweet sherry are added to balance the flavors. Please make this dish in early spring when local favas are still small and bright green; the very first favas of the season don’t need to be peeled. For all other young favas, it is still best to shuck them and peel off their thick skins.


  • 1 tablespoon black raisins
  • tablespoons oloroso sherry
  • ¼ cup soft bread crumbs
  • teaspoons aged sherry wine vinegar
  • pounds tender yet crisp fresh fava beans
  • ½ garlic clove
  • Pinch of coarse salt
  • Pinch of ground cumin
  • 7 tablespoons sweet or mild extra virgin olive oil
  • 2 cups ice water
  • 1 cup seedless green grapes (peeling is optional)


  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.
  2. Briefly steam the favas until just wilted, about 5 minutes. Refresh in cold water. Double peel and set aside. The favas should be almost raw.
  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, the remaining 1 tablespoon sherry and ½ teaspoon vinegar. Blend well. With the machine on, add the olive oil in a thin stream to create a puree. Gradually work in the ice water. Chill for at least 3 hours. Serve with a garnish of grapes and the drained raisins.