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Gazpacho with broad beans recipe (gazpacho com habbas)
- Cuisine: Spanish
- Serves 4-6
Stage 7: Barcelona - Andorra
Gabriel Gaté is in a Spanish restaurant where cheese maker, Will Studd, talks about Spanish cheese. Spanish chef, Frank Camorra, prepares a delicate cold Broad Bean Soup with Ham, and sommelier, Christian Maier, discusses Spanish sherry.
For more Tour news visit the Tour de France website at tdf.sbs.com.au.
Ingredients
6 thin slices of Spanish ham
1.25 kg shelled broad beans, skin on
1 clove garlic, crushed
about 24 mint leaves
about 120 g sourdough bread, without the crust
6 cups cold water
6 tbsp extra virgin olive oil
salt and freshly ground black pepper
Preparation
Preheat the oven to 170°C.
Place the ham on an oven tray lined with baking paper. Place the ham in the oven to dry until crisp (or brittle).
Place the broad beans in a large pot of boiling water and cook for 1 minute, then drain. Place the broad beans in a bowl of cold water and ice, and drain when cold.
Put about 25 broad beans aside. Place the remaining broad beans in a bowl with the crushed garlic and about 16 mint leaves. Add the bread, broken into pieces, and cover with 6 cups of water and 6 tbsp extra virgin olive oil. Season with salt and pepper and leave for 10 minutes.
Transfer to a food processor and blend to a very fine purée. Strain the broad bean gazpacho to remove any hard pieces, and taste for seasoning. Transfer to a jug to chill in the fridge.
Peel the skin of the broad beans that have been put aside.
Pour the gazpacho into deep plates or soup bowls. Garnish with a few pieces of crisped Spanish ham, some broad beans and a few torn mint leaves. Drizzle with a little olive oil and serve.
Bon appétit!
If you enjoyed this Gazpacho with broad beans recipe (gazpacho com habbas) then browse more Spanish recipes and our most popular hainanese chicken rice recipe.
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