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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Gazpacho de Habas This gazpacho has a haunting flavor barely identifiable as lima beans and is also excellent when you substitute pine nuts for the limas, as the chef at El Churrasco, in Córdoba, often does. The addition of an egg not at all unusual in white gazpachos gives this soup a creamier, richer taste. It is best served in small portions. Ingredients:
2 cups shelled fresh lima beans or 1 (10-oz) package frozen baby lima beans |
1 (4-inch-long) piece baguette, crust discarded |
2 garlic cloves |
1 teaspoon salt |
1 large egg |
2 tablespoons plus 2 teaspoons sherry vinegar (preferably reserva ), or to taste |
1 cup mild extra-virgin olive oil (preferably andalusian hojiblanca) |
1 1/3 cups ice water |
garnish: 24 (1-inch) balls honeydew melon, 24 peeled green grapes, or 1 cup diced granny smith apple |
Directions:
1. Cover lima beans with water by 1 inch in a saucepan and bring just to a boil (if using fresh limas, boil 5 minutes). Reserve 2/3 cup cooking water, then drain in a sieve and rinse under cold water to stop cooking.
2. Soak bread in 1/2 cup water 1 minute, then squeeze bread dry, discarding soaking water.
3. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, and lima beans in a food processor until beans are very finely chopped. Blend in egg and 2 tablespoons plus 2 teaspoons vinegar, then add oil in a slow stream with motor running, blending until thick and smooth. Gradually add reserved cooking water and ice water with motor still running, blending until as smooth as possible, about 1 minute.
4. Force gazpacho through sieve into a bowl, pressing firmly on solids. Discard solids.
5. Transfer to a glass container and chill, covered, until cold, about 3 hours. Season with salt and vinegar before serving.
6. Cooks' notes: ·Gazpacho can be chilled up to 2 days. ·The egg in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. We recommend using a pasteurized egg.
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