Gazpacho de Habas
This gazpacho has a haunting flavor — barely identifiable as lima beans — and is also excellent when you substitute pine nuts for the limas, as the chef at El Churrasco, in Córdoba, often does. The addition of an egg — not at all unusual in white gazpachos — gives this soup a creamier, richer taste. It is best served in small portions.
Cooks' notes:
·Gazpacho can be chilled up to 2 days.
·The egg in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. We recommend using a pasteurized egg.
