Fava-Bean Gazpacho With Sherried Raisins

Ingredients

• 1 tablespoon black raisins
• 1 ½ tablespoons dry oloroso sherry
• ¼ cup soft bread crumbs
• 1 ½ teaspoons aged sherry vinegar
• 2 ½ pounds fava beans
• ½ garlic clove
• Pinch of coarse salt
• Pinch of ground cumin
• 7 tablespoons extra-virgin olive oil
• 1 cup seedless green grapes (peeling is optional)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    508 calories; 25 grams fat; 3 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 60 grams carbohydrates; 21 grams dietary fiber; 33 grams sugars; 23 grams protein; 159 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. Soak the raisins in 1/2 tablespoon of the sherry mixed with 2 tablespoons water. Moisten the bread crumbs with 1 teaspoon of the sherry vinegar mixed with 1 tablespoon water.
2. Briefly steam the favas in their pods until just wilted, about 5 minutes. Refresh in cold water. Peel from the pods, shell and set aside. The favas should be almost raw.
3. Crush the garlic with the salt. Add the garlic paste to a food processor along with the fava beans, bread paste, cumin, salt to taste and the remaining sherry and vinegar. Blend well. Add the olive oil in a thin stream. Gradually work in 2 cups of ice water. Chill for at least 3 hours. Garnish with grapes and the drained raisins.