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.
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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
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.
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