Fava Bean Gazpacho with Rose Harissa Olive Oil and Sumac

For a gazpacho like no other, the secret lies in the fava beans. To ensure your gazpacho boasts a vibrant green hue and a smooth consistency, start by shelling the fava beans. Then, a quick blanching session allows for removal of the outer bean skin. This ensures that your gazpacho is not only stunning but also velvety on the palate.

This gazpacho captures the essence of summer—a bowlful of cool, bright, and invigorating flavours that dance on your taste buds. So, whether you’re seeking a light and refreshing appetizer or a satisfying main course, this is the perfect choice to savour the vibrant essence of the season. Enjoy the cool comfort it brings on a hot summer day!

For more heat, feel free to substitute our Tunisian Harissa instead of Rose Harissa, but keep in mind that the Tunisian contains sea salt so reduce the amount in the recipe here.

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.

Print Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Soup

Cuisine African & Levantine, Mediterranean

Servings 4 Servings

Ingredients

  

1x2x3x

• 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

Keyword Soup, Vegetarian

Tried this recipe?Review To Let Us Know!