Lima Bean Gazpacho

• 2 cups shelled fresh lima beans or 1 (10-oz) package frozen baby lima beans
• 1 (4-inch-long) piece baguette, crust discarded
• 2 garlic cloves
• 1 teaspoon salt
• 1 large egg
• 2 tablespoons plus 2 teaspoons Sherry vinegar (preferably "reserva"), or to taste
• 1 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
• 1 1/3 cups ice water
• Garnish: 24 (1-inch) balls honeydew melon, 24 peeled green grapes, or 1 cup diced Granny Smith apple

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. Reserve 2/3 cup cooking water, then drain in a sieve and rinse under cold water to stop cooking.
3. Soak bread in 1/2 cup water 1 minute, then squeeze bread dry, discarding soaking water.
4. Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife).
5. Blend garlic paste, bread, and lima beans in a food processor until beans are very finely chopped.
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. Gradually add reserved cooking water and ice water with motor still running, blending until as smooth as possible, about 1 minute.
8. Force gazpacho through sieve into a bowl, pressing firmly on solids.
9. Discard solids.
10. Transfer to a glass container and chill, covered, until cold, about 3 hours.
11. Season with salt and vinegar before serving.

beans, garlic, salt, egg, sherry vinegar, extravirgin olive oil, water, honeydew melon

Taken from www.epicurious.com/recipes/food/views/lima-bean-gazpacho-106876 (may not work)