Fava-Bean Gazpacho With Sherried Raisins

Recipe from Paula Wolfert

Adapted by Amanda Hesser

Updated May 23, 2024

Total Time
20 minutes, plus 3 hours' refrigeration
Rating
(0)
Notes
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Ingredients

Yield:Serves 4
  • 1tablespoon black raisins
  • 1½tablespoons dry oloroso sherry
  • ¼cup soft bread crumbs
  • 1½teaspoons aged sherry vinegar
  • 2½pounds fava beans
  • ½garlic clove
  • Pinch of coarse salt
  • Pinch of ground cumin
  • 7tablespoons extra-virgin olive oil
  • 1cup seedless green grapes (peeling is optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

506 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 60 grams carbohydrates; 22 grams dietary fiber; 34 grams sugars; 23 grams protein; 113 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 2

    Briefly steam the favas in their pods until just wilted, about 5 minutes. Refresh in cold water. Peel from the pods, shell and set aside. The favas should be almost raw.

  3. Step 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 and the remaining sherry and vinegar. Blend well. Add the olive oil in a thin stream. Gradually work in 2 cups of ice water. Chill for at least 3 hours. Garnish with grapes and the drained raisins.

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John

I love fava beans. But this turned out to be more of a hummus than a soup Probably something I did. It tastes fine, but I will be using it on wraps rather than in a bowl.

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Credits

Adapted from "The Slow Mediterranean Kitchen," by Paula Wolfert.

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