Algarvian Gazpacho
  • 5 clove(s) garlic (whole)
  • 2 sprig(s) rosemary
  • 1 onion(s) (peeled and quartered)
  • 1 pinch of salt (for pasta water, to taste)
  • 1 tablespoon(s) tomato concentrate
  • 3 tablespoon(s) olive oil
  • 1 sprig(s) rosemary (about 6cm) needles finely chopped
  • 200 gram(s) ditalini (or other small pasta tubes)
  • 1 splash of extra virgin olive oil (to serve)
  • 1 clove(s) garlic (peeled and microplaned or grated)
  • 500 gram(s) borlotti beans

Drain the beans and tip them into a large saucepan. Using the flat side of a large knife, press down on the whole garlic cloves so that their papery skins tear and begin to come away. Peel them and chuck the bruised cloves on top of the beans. Now take a popsock and in it pop, appropriately enough, the sprigs of rosemary and cut-up onion. This will stop the needles (which turn bitter on boiling) from infiltrating the soup (very irritating between the teeth, too) but allow their resiny fragrance to seep through. I also find it better not to have slimy onion skins all over the place later. Cover everything generously with cold water, clamp on a lid and bring to the boil. Once it’s started boiling, turn the heat down and simmer for an hour. Check the beans to see how cooked they are and, only when they’re tender, add salt to taste.

 


 

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