Lima Bean Gazpacho

1. 1

   Cover lima beans with water by 1 inch in a saucepan and bring just to a boil (if using fresh limas, boil 5 minutes).

2. 2

   Reserve 2/3 cup cooking water, then drain in a sieve and rinse under cold water to stop cooking.

3. 3

   Soak bread in 1/2 cup water 1 minute, then squeeze bread dry, discarding soaking water.

4. 4

   Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).

5. 5

   Blend garlic paste, bread, and lima beans in a food processor until beans are very finely chopped.

6. 6

   Blend in egg and 2 tablespoons plus 2 teaspoons vinegar, then add oil in a slow stream with motor running, blending until thick and smooth.

7. 7

   Gradually add reserved cooking water and ice water with motor still running, blending until as smooth as possible, about 1 minute.

8. 8

   Force gazpacho through sieve into a bowl, pressing firmly on solids.

9. 9

   Discard solids.

10. 10

    Transfer to a glass container and chill, covered, until cold, about 3 hours.

11. 11

    Season with salt and vinegar before serving.

No additional tips available.