Chef John’s White Gazpacho

Description

This is similar to a classic gazpacho, but with no tomato and peppers.

Ingredients

• 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
• ¼ cup slivered blanched almonds
• 1 tablespoon olive oil
• ⅓ cup creme fraiche
• 1 cup French bread cubes
• 2 tablespoons sherry vinegar
• 1 ½ cups cold water, or more as needed
• salt, plus more to taste
• 1 pinch cayenne pepper, or to taste

Instructions

1. Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft
2. 10 to 15 minutes. Remove to a plate and allow to cool.
3. Place cucumbers in a blender with grapes
4. almonds
5. 1 tablespoon olive oil
6. salt
7. creme fraiche
8. bread cubes
9. vinegar
10. cooled leeks
11. and water. Puree until smooth
12. about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.
13. Taste and season with salt and cayenne pepper. If needed
14. add some more vinegar. Serve garnished with dill oil (see note)
15. thinly sliced grapes
16. slivered almonds
17. and fresh dill.

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 1 hr 25 mins

Servings: 6