Cold puree of fava bean soup with cherry tomato and basil relish

Ingredients

For the fava bean soup

700 g dried fava beans, soaked in filtered water for 12 hours, drained then rinsed under cold running water
1 small shallot, peeled and chopped
3-4 tablespoons extra virgin olive oil
whole sea salt, just enough to taste

For the cherry tomato and basil relish

2 handfuls cherry tomatoes, cleaned and cut into halves or quarters
extra virgin olive oil, to taste (and some more, to serve)
whole salt, just enough to taste
a large handful of fresh basil, cleaned and chopped

Makes 4 servings.

Directions

Cook the fava beans until very tender (use 2 parts water to 1 part beans). In a pot, sauté the shallot in the olive oil, then add it to the soup. Season with salt and process with a blender until smooth. Let cool at room temperature then refrigerate.

Place the cherry tomatoes in a salad bowl, add the olive oil, salt and basil and toss. Refrigerate until serving time.

When the soup is cold and ready to be served, divide it among individual bowls then top with some extra olive oil and the cherry tomato and basil relish.

Posted in: beans and legumes,chilled soups,condiments,savoury,soups,spring,summer,vegetables

Tagged as: basil, cherry tomatoes, extra virgin olive oil, fava beans, shallots, tomatoes