Fava Bean Gazpacho with Sherry, Raisins, and Green Grapes

Preparation info

  • Difficulty

    Medium

  • Serves

    2

    ; 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.

Ingredients

  • 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)

Method

  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.