Mexican Fava Bean Gazpacho With Fresh Mint Food

SOPA DE HABAS (CREAMY FAVA BEAN SOUP)

Steps:

• Heat oil in a medium-size saucepan, then add the chopped onion and garlic and sauté for about 1 minute.
• Stir in the chopped tomatoes and cook for about 4-5 minutes, until they release their juices.
• While the tomatoes are cooking, place fava beans in the blender with the warm water and Knorr Chicken bullion, and process until smooth.
• Pour this mixture into the saucepan and stir in the nopales. Season with salt and pepper and cook for about 5 minutes, until all the flavors have blended.
• Serve in bowls and garnish with chopped cilantro or parsley. We like to have some freshly oven-toasted multigrain bread on the side to dip into this creamy soup. Enjoy!

LIGHT AND FRESH MEXICAN GAZPACHO

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.

NO-FAT MEXICAN GAZPACHO

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.

MEXICAN GAZPACHO

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.

MEXICAN FAVA BEAN GAZPACHO WITH FRESH MINT

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".

FAVA BEANS WITH RED ONION AND MINT (FAVE CON CIPOLLA ROSSA E MENTA )

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.