FAVA BEANS WITH RED ONION AND MINT (FAVE CON CIPOLLA ROSSA E MENTA )
Provided by Ursula Ferrigno
Yield Makes 6 (small plate) servings
Number Of Ingredients 5
Steps:
- Cook fava beans with 1 teaspoon oil in boiling unsalted water until tender, 6 to 8 minutes, then drain.
- Cook onions in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until just crisp-tender, about 4 minutes. Add beans and cook until just heated through, then season with sea salt and pepper. Toss in mint. Serve immediately.
MEXICAN FAVA BEAN GAZPACHO WITH FRESH MINT
This recipe was one of my mother's fava bean soup recipes from central Mexico. it can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months.
Provided by rosie8985
Categories Clear Soup
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- • Lightly sauté the turnips, onion, celery, carrots, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
- • In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and 25 mint leaves to the Fava beans and simmer for 15 minutes.
- • Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
- • Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
- • Voila "Mexico jus' like I pictured it".
Nutrition Facts : Calories 244.2, Fat 1.7, SaturatedFat 0.4, Sodium 311.9, Carbohydrate 41.1, Fiber 16.2, Sugar 5.8, Protein 18.7
LIGHT AND FRESH MEXICAN GAZPACHO
I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.
Provided by Kara Adkins
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 7h
Yield 10
Number Of Ingredients 16
Steps:
- Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 44.7 g, Fat 10.5 g, Fiber 9.1 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 1966.5 mg, Sugar 16 g
NO-FAT MEXICAN GAZPACHO
Make and share this No-Fat Mexican Gazpacho recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place 1 cup cucumber and next 10 ingredients (through tomatoes) in blender or food processor and puree (leave some chunks). Pour into bowl.
- Stir in tomato juice. Cover and chill.
- Serve topped with diced cucumber.
Nutrition Facts : Calories 41.2, Fat 0.3, SaturatedFat 0.1, Sodium 274.8, Carbohydrate 9.5, Fiber 2, Sugar 6, Protein 1.8
FAVA BEAN, MINT, AND PECORINO ROMANO BRUSCHETTA
Want to give this bruschetta an even brighter flavor? Add some lemon zest into the mix.
Provided by Martha Stewart
Categories Finger Food Recipes
Number Of Ingredients 8
Steps:
- Toss cooked fava beans with extra-virgin olive oil, fresh lemon juice, and a few chopped mint leaves, Season with coarse salt, freshly ground pepper, and a pinch of crushed red-pepper flakes. Spoon onto toasts. Top with thin shavings of Pecorino Romano cheese.
MEXICAN GAZPACHO
This recipe adds a Mexican twist to classic gazpacho. Poblano and jalapeno peppers give it a kick, while still allowing the fresh veggies to shine!
Provided by Sher
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
- Combine cucumber and onion in a bowl. Set aside.
- Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
- Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 20.7 g, Fat 2.1 g, Fiber 5.5 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 601.6 mg, Sugar 11.4 g
FAVA-BEAN GAZPACHO WITH SHERRIED RAISINS
Provided by Amanda Hesser
Categories soups and stews, appetizer
Time 3h20m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Soak the raisins in 1/2 tablespoon of the sherry mixed with 2 tablespoons water. Moisten the bread crumbs with 1 teaspoon of the sherry vinegar mixed with 1 tablespoon water.
- Briefly steam the favas in their pods until just wilted, about 5 minutes. Refresh in cold water. Peel from the pods, shell and set aside. The favas should be almost raw.
- Crush the garlic with the salt. Add the garlic paste to a food processor along with the fava beans, bread paste, cumin, salt to taste and the remaining sherry and vinegar. Blend well. Add the olive oil in a thin stream. Gradually work in 2 cups of ice water. Chill for at least 3 hours. Garnish with grapes and the drained raisins.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 21 grams, Carbohydrate 54 grams, Fat 26 grams, Fiber 21 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 115 milligrams, Sugar 28 grams, TransFat 0 grams
BLACK BEAN GAZPACHO
"I first tried this colorful chilled soup at my best friend's house during one of the hottest summers I can remember," recalls Shelley Graff of Philo, Illinois. "Its garden-fresh flavor really hit the spot!"
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a large bowl. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 95 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 591mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.
PASTA WITH MINT PESTO AND FAVA
Pasta need not weigh you down; serve this light recipe as a starter, or top it with meatballs for a heartier meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Bring a small pot of water to a boil; add 1 tablespoon salt. Blanch fava beans until bright green and tender when pinched, about 2 minutes. Transfer beans with a slotted spoon to a colander and run under cold water to stop the cooking. When cool, peel off the tough outer skins, squeezing the beans from the skins (discard skins).
- Pulse almonds with garlic in a food processor until coarsely ground. Add cheese and the oil; process to a coarse paste. Add mint, and pulse a few times until coarsely chopped. Season with salt and pepper. Transfer to a small bowl, and top with a thin layer to preserve the color.
- Bring a large pot of water to a boil; add 2 tablespoons salt. Cook pasta until al dente according to package instructions (about 4 minutes for dried, 1 minute for fresh); reserve 1/2 cup cooking water, then drain pasta. In a warmed serving bowl, mix pesto with enough reserved cooking water, then drain pasta. In a warmed serving bowl, mix pesto with enough reserved cooking water to form a thin sauce. Add pasta and fava beans, and toss well to combine.
- To serve, divide pasta among four dishes, and top with meatballs; garnish with mint, and sprinkle with more cheese.
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