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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 chicken 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 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.


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