chef john's white gazpacho

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 cup leeks, white and light-green parts only, thinly sliced crosswise
• 2 english cucumbers - peeled, quartered and chopped
• 8 green grapes
• 1/4 cup slivered blanched almonds
• 1 tablespoon olive oil
• 1/3 cup creme fraiche
• 1 cup french bread cubes
• 2 tablespoons vinegar
• 1 1/2 cups cold water, or more as needed
• salt, plus more to taste
• 1 pinch cayenne pepper, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• heat 1 tablespoon olive oil in a saucepan over medium-low heat. cook and stir leeks until soft, 10 to 15 minutes. remove to a plate and allow to cool.
• place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. puree until smooth, about 1 minute. strain through a fine mesh sieve. cover and chill for 1 to 2 hours.
• taste and season with salt and cayenne pepper. if needed, add some more vinegar. serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.