Fava bean gazpacho

Yield: 4 servings

Measure Ingredient
3 pounds Fresh fava beans; shelled, peeled
2 tablespoons Salt
5 slices Baguette or good French bread -; (1\" thick)
3 \N Garlic cloves; peeled
¼ cup Extra-virgin olive oil
4 tablespoons Sherry vinegar
1 cup Chicken stock; cool
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
1 \N Ripe cantaloupe

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 1½ minutes. Drain favas and refresh in an ice bath. Remove crusts 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 cool 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 ½-inch balls. Pour cool soup into chilled bowls and garnish with melon balls. This recipe yields 4 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B01 broadcast 05-25-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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