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.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.