Fava Bean Gazpacho with Rose Harissa Olive Oil and Sumac
Cool off on a summer day with this delicious unusual gazpacho that is quick to prepare. Make sure you shell the fava beans, then blanch them, to remove the bean skin too. This creates a more vibrant green colour and smoother consistency.
Ingredients
- 3 cups Fava Beans Shelled. Blanched for 3 minutes, washed in cold water, skin peeled, and washed again.
- ¾ small Pita Bread Torn and soaked in cold water for 15 minutes
- ¼ cup olive oil
- 1 tbsp Sherry or Apple Cider Vinegar
- 1 tbsp Salt
- ½ tsp White Sugar
- Cold Water
To Finish
- 4 tbsp Olive Oil
- 2 tsp Rose Harissa
- 1 sprinkle Sumac
- Pita Chips toasted
Instructions
- In a food processor, add cold peeled fava beans, soaked pita, olive oil, vinegar, salt, sugar, and a little bit of ice water. Process until smooth.3 cups Fava Beans, ¾ small Pita Bread, ¼ cup olive oil, 1 tbsp Sherry or Apple Cider Vinegar, 1 tbsp Salt, ½ tsp White Sugar, Cold Water
- Add more cold water until you get desired consistency (shouldn’t be too thick or thin). Adjust salt if needed and refrigerate for a couple of hours.
- Mix olive oil and rose harissa in a small bowl and set aside until service.4 tbsp Olive Oil, 2 tsp Rose Harissa
- Serve gazpacho and garnish with rose harissa oil, sumac and toasted pita chips.1 sprinkle Sumac, Pita Chips
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