Lima Bean Gazpacho with Melon
Ingredients
- ½ pound fresh or frozen lima beans
- 4 thin slices long-loaf bread crust removed
- 2 garlic cloves
- Salt
- 3½ tablespoons wine vinegar
- 6 tablespoons extra-virgin olive oil
- 1 cup chicken broth or vegetable broth
- 16 or 24 small cubes or balls of green melon such as honeydew
Instructions
- Place the lima beans in a microwave-safe bowl, cover them with water, and add a pinch of salt.
- Microwave on High for 2 minutes (or bring to a boil in a saucepan over high heat and cook for 5 minutes) until partially cooked.
- Drain, reserving ¼ cup of the cooking liquid (add water if necessary).
- Soak the bread slices in water and then squeeze them dry.
- In a food processor, combine the soaked bread, garlic cloves, partially cooked lima beans, salt, and wine vinegar.
- Process until smooth.
- With the food processor running, gradually drizzle in the olive oil until fully incorporated, creating a mayonnaise-like consistency.
- Transfer the mixture to a medium bowl and stir in the reserved ¼ cup of cooking liquid and the chicken or vegetable broth.
- Taste for vinegar and salt and adjust if necessary.
- Cover the bowl and refrigerate the gazpacho for at least 2 hours, or overnight, to chill and allow the flavors to meld.
- Before serving, taste the gazpacho and adjust the seasoning if needed.
- Pour the chilled gazpacho into individual bowls and float the small cubes or balls of melon in the soup.
- Serve the gazpacho cold.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this unique gazpacho with a crisp Spanish Verdejo or a light Pinot Grigio.
Suitable for Vegetarians: Yes, if vegetable broth is used.
Suitable for a Gluten-Free Diet: Yes, if gluten-free bread is used.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 25 g | Protein: 7 g | Fat: 22 g | Fiber: 7 g | Sugar: 5 g