Name: Lima Bean Gazpacho
Cook time: 30 minutes
Total time: 3 1/2 hours
Yield: Makes 8 servings
Ingredients: 2 cups shelled fresh lima beans or 1 (10-oz) package frozen baby lima beans; 1 (4-inch-long) piece baguette, crust discarded; 2 garlic cloves; 1 teaspoon salt; 1 large egg; 2 tablespoons plus 2 teaspoons Sherry vinegar (preferably "reserva"), or to taste; 1 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca); 1 1/3 cups ice water; Garnish: 24 (1-inch) balls honeydew melon, 24 peeled green grapes, or 1 cup diced Granny Smith apple

Gazpacho de Habas

This gazpacho has a haunting flavor — barely identifiable as lima beans — and is also excellent when you substitute pine nuts for the limas, as the chef at El Churrasco, in Córdoba, often does. The addition of an egg — not at all unusual in white gazpachos — gives this soup a creamier, richer taste. It is best served in small portions.

Cooks' notes:

·Gazpacho can be chilled up to 2 days.
·The egg in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. We recommend using a pasteurized egg.

Recipe notes

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