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

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Preparation

• 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.