Here’s my recipe for raw broad bean gazpacho, which featured as an amuse bouche at my seasonal supper club, in Crystal Palace in June 2023. It was a hot day and this was a cooling and palette-refreshing start to the six-course menu. I used a slightly obscure-sounding artichoke stock (literally the water leftover from boiling globe artichokes) because the main course of the menu included artichoke hearts and purees, and I was being all holistic (and thrifty with time). Any vegetable stock will be fine in this, but I wouldn’t go for stock from a strong tasting vegetable like broccoli or sprouts – the later possibly not being a go-to veg in the summertime anyway!
I have to admit that this recipe (for 25 people) was a bit of a pain, as it was so labour intensive. I shelled 5kg of broad beans for the supper club recipe! It takes so much more time than you think. But, for just the two of you or four if you want to double the ingredients, it is definitely worth it for this really fresh, zingy taste. Don’t be tempted to buy ready peeled frozen broad beans! It’s just not going to be the same… (time to get peeling – I recommend listening to an audio book while you do it). And once the beans are podded, it is a deliciously simple recipe.
Raw broad bean gazpacho
Serves 2 as a light starter or amuse bouche
Ingredients:
360g fresh broad beans, podded
100ml chilled artichoke stock or a good vegetable stock
1/5 of a garlic clove
1 tbsp olive oil, plus extra to drizzle
5ml lemon juice
1/2 tsp nectar
2 leaves of fresh mint
10g peashoots
10g micro cresses
salt and pepper
pink peppercorns, to garnish
Method:
Place the broad beans in a blender along with the stock, garlic clove, olive oil, lemon juice, nectar, mint and a pinch of both salt and pepper. Blend until the liquid is very smooth and clear. This should take 1-2 mins, but it does depend on the power of your blender.
Pour the mixture into a jug with a sieve. Clean the sieve and then pour the mixture though the sieve again into a different jug.
Cover and chill for an hour or until needed. To serve, snip the peashoots into mouth-sized pieces with scissors, then divide the broad bean mixture between two glasses and top with the peashoots and micro cress. Drizzle with olive oil and sprinkle in sea salt and the pink peppercorns. Serve.
To book the next seasonal supper club in Crystal Palace, click here.
