{"id":3464,"date":"2013-08-15T20:40:58","date_gmt":"2013-08-15T18:40:58","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=3464"},"modified":"2013-08-16T09:52:52","modified_gmt":"2013-08-16T07:52:52","slug":"broad-bean-gazpacho-dicke-bohnen-gazpacho","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=3464","title":{"rendered":"broad bean gazpacho \/\/ dicke bohnen gazpacho"},"content":{"rendered":"

\"broad<\/a><\/p>\n

one of the advantages of broad beans is that you won\u00b4t need many additional ingredients to have a good meal, because the broad beans are so delicious by themselves. and this gazpacho will be an example for that par excellence.<\/p>\n

all you need are broad beans, garlic, a little bit of olive oil, old white bread, spanish ham and a blender. and it is that easy to prepare like the list of ingredients look like. you don’t even have to spend much time on taking off the double peel of the broad beans.<\/p>\n

as the spaniards know what is good during hot summer days, this gazpacho is a cold soup. this delicious gazpacho will refresh you and will satisfy your palate at the same time.<\/p>\n

classically spanish gazpacho as i knew it until this version, is with tomatoes, bell pepper and cucumber. the broad beans gazpacho is more subtle in its flavor getting an extra kick by the fried spanish ham.<\/p>\n

recipe from my favorite spanish cookbook viva\u00a0espa\u00f1a, see a review here<\/a><\/em>.<\/span><\/span><\/p>\n

\"broad<\/a><\/p>\n

500 g peeled broad beans (just the outer peel)
\n2 slices of old white bread
\n2 cloves of garlic
\nsalt
\npepper
\nolive oil
\n4 slices jamon iberico or pata negra<\/p>\n

pour the bread in a small bowl and fill up with water until the bread is covered completely to soak.<\/p>\n

peel your broad beans out of the shoots. you will need 500 g of peeled broad beans. bring some salted water to a boil and saut\u00e9 the broad beans for not more than two minutes. strain off the water and rinse with cold water. set one hand full of beans aside and remove their second thin skin … they will serve as the decoration at the end.<\/p>\n

put the bread (water not squeezed out), the broad beans, garlic and a little bit of olive oil in a blending bowl and blend all ingredients until they are smooth. if it will be too thick add a little bit of the soaking water.<\/p>\n

in the meantime preheat the grill of your oven to maximum heat. prepare a griddle with baking paper and place the ham on it.<\/p>\n

strain the blended broad beans through a sieve. season to taste with salt and pepper and refrigerate until served.<\/p>\n

fry the ham in the grill of your oven until golden and crispy. divide the gazpacho between four larger bowls as a starter or lunch or if you would like to serve it in tapas style, divide between up to eight smaller bowls and serve together with other tapas. the ham should be so crispy that it will crumble between your fingers. place some of the ham and the peeled broad beans on top of every bowl.<\/p>\n

the broad bean gazpacho will be accompanied perfectly with some beer or white wine.<\/p>\n

enjoy and viva espa\u00f1a<\/span><\/a>!<\/span><\/p>\n

********************<\/p>\n

500 g gepulte dicke bohnen
\n2 scheiben altes wei\u00dfbrot
\n2 knoblauchzehen
\nsalz
\npfeffer
\noliven\u00f6l
\n4 scheiben jamon iberico, pata negra oder anderer spanischer schinken<\/p>\n

das brot in eine kleine sch\u00fcssel geben und mit wasser auff\u00fcllen bis das gesamte brot bedeckt ist.<\/p>\n

die bohnen aus den schoten pulen, bis 500 g zusammen sind. in einem topf wasser zum kochen bringen, salzen und die dicken bohnen darin etwa 2 minuten blanchieren. das wasser abgie\u00dfen und die bohnen abschrecken. eine hand voll bohnen zur seite stellen, die d\u00fcnne haut entfernen, mit der sie umgeben sind, um sp\u00e4ter die gazpacho zu dekorieren.<\/p>\n

die eingeweichten brotscheiben (das wasser nicht ausgedr\u00fcckt), die dicken bohnen, knoblauch und etwas oliven\u00f6l in eine hohe sch\u00fcssel geben und p\u00fcrieren bis sich alle zutaten cremig verbunden haben. falls die konsistenz zu dick ist kann man noch etwas von dem einweichwasser des brotes dazugeben.<\/p>\n

in der zwischenzeit den grill des ofens vorheizen. ein backblech mit backpapier auslegen und die schinkenscheiben darauf legen. das gazpacho auf vier suppensch\u00fcsseln aufteilen und als vorspeise oder kleines mittagessen servieren. wenn das gazpacho, neben anderen, als tapas serviert werden soll, einfach auf acht kleinere sch\u00fcsseln oder gl\u00e4ser aufteilen. vor dem servieren auf jedem gazpacho etwas schinken verteilen. er sollte so knusprig sein, dass man ihn zwischen den fingern zerbr\u00f6seln kann. zuletzt auf jede sch\u00fcssel noch paar gesch\u00e4lte dicke bohnen geben.<\/p>\n

das dicke bohnen gazpacho passt perfekt zu einem glas bier oder kaltem wei\u00dfwein.<\/p>\n

guten appetit und viva espa\u00f1a<\/span><\/a><\/span>!<\/p>\n","protected":false},"excerpt":{"rendered":"

one of the advantages of broad beans is that you won\u00b4t need many additional ingredients to have a good meal, because the broad beans are so delicious by themselves. and this gazpacho will be an example for that par excellence.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[43,48],"class_list":["post-3464","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-broad-beans","tag-soup","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3464"}],"version-history":[{"count":21,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3464\/revisions"}],"predecessor-version":[{"id":3469,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/3464\/revisions\/3469"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3464"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}