Fava Queen Gazpacho

Course : Gazpacho
Serves: 4
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3 pounds fresh fava beans -- shelled and peeled
2 tablespoons salt
5 pieces baguette or good french bread 1 inch slices
3 cloves garlic -- peeled
1/4 cup extra virgin olive oil
4 tablespoons sherry vinegar
1 cup chicken stock -- cooled
1 teaspoon salt and pepper -- to taste
1 medium ripe cantaloupe

Preparation / Directions:

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 1.5 minutes. Drain favas and refresh in an ice bath. Remove crust 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 cook 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 coup into chilled bowls and garnish with melon balls.


Nutritional Information:

130 Calories (kcal); 14g Total Fat; (93% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 3735mg Sodium

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