Fava-Bean Gazpacho With Sherried Raisins

• 1 tablespoon black raisins
• 1 1/2 tablespoons dry oloroso sherry
• 1/4 cup soft bread crumbs
• 1 1/2 teaspoons aged sherry vinegar
• 2 1/2 pounds fava beans
• 1/2 garlic clove
• Pinch of coarse salt
• Pinch of ground cumin
• 7 tablespoons extra-virgin olive oil
• 1 cup seedless green grapes (peeling is optional)

1. Soak the raisins in 1/2 tablespoon of the sherry mixed with 2 tablespoons water.
2. Moisten the bread crumbs with 1 teaspoon of the sherry vinegar mixed with 1 tablespoon water.
3. Briefly steam the favas in their pods until just wilted, about 5 minutes.
4. Refresh in cold water.
5. Peel from the pods, shell and set aside.
6. The favas should be almost raw.
7. Crush the garlic with the salt.
8. Add the garlic paste to a food processor along with the fava beans, bread paste, cumin, salt to taste and the remaining sherry and vinegar.
9. Blend well.
10. Add the olive oil in a thin stream.
11. Gradually work in 2 cups of ice water.
12. Chill for at least 3 hours.
13. Garnish with grapes and the drained raisins.

black raisins, oloroso sherry, bread crumbs, aged sherry vinegar, fava beans, garlic, salt, ground cumin, extravirgin olive oil, green grapes

Taken from cooking.nytimes.com/recipes/6172 (may not work)