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 (gazpacho com habbas) and sommelier, Christian Maier, discusses Spanish sherry.
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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.