Serving
(click to enlarge)

Gazpacho Blanco de Habas
Spain - Andalucia
  -   (Gazpacho Blanco de Habas)
Makes:
Effort:
Sched:
DoAhead:  
2 #  
**
1-1/4 hr  
Most

Salad in the form of soup - Gazpacho has been made since Spain was part of the Roman Empire. It is defined as bread, garlic and olive oil. Other ingredients are often added, but without bread, garlic and olive oil it is not be Gazpacho, no matter what your favorite TV chef calls his concoction. This recipe is relatively modern, since the Romans didn't have lima beans, but they could have used fresh fava beans.





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4
8
2
3-1/2
2/3
1/3
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1
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oz
oz
cl
T
t
c
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c
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-- Purée
Bread (1)
Lima Beans, frozen
Garlic
Wine Vinegar, white
Salt
Olive Oil ExtV
----------
Broth (2)
-- Garnish
Melon balls (3)
Make   -   (25 min plus chill time)
  1. Soak BREAD in water and squeeze dry.
  2. Simmer LIMA BEANS in just enough water to cover for 5 minutes. Drain.
  3. Crush GARLIC and chop coarse.
  4. Run all Purée items except Olive Oil in a food processor until very smooth.
  5. With motor running, pour in a thin stream of Olive Oil until well incorporated.
  6. Transfer to a bowl and mix in Broth. Add a little more if you think the gaspacho is too thick.
  7. Chill well and taste for salt and vinegar.
  8. Make Melon Balls for garnish.
  9. Serve well chilled, garnished with melon balls.
NOTES:
  1. Bread:   Weight is for day old country style white bread after removing crusts. If you use a French Baguette, the crust goes in too because it is very thin.
  2. Broth:   Chicken broth is good, but vegetable broth will also work for a purely vegetarian version.
  3. Melon:   This is normally served with green melon balls. For party service I just stir a whole lot of well drained melon balls into the bowl with the gaspacho.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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