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Cold puree of fava bean soup with cherry tomato and basil relish
Cold puree of fava bean soup with cherry tomato and basil relish
Preparation
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Cook the fava beans until very tender (use 2 parts water to 1 part beans).
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In a pot, sauté the shallot in the olive oil, then add it to the soup.
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Season with salt and process with a blender until smooth.
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Let cool at room temperature then refrigerate.
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Place the cherry tomatoes in a salad bowl, add the olive oil, salt and basil and toss. Refrigerate until serving time.
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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.
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