Chef John's White Gazpacho

Name: Chef John's White Gazpacho
Total time: 85
Yield: 6
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

Recipe by John Mitzewich from allrecipes.com

Lunch 1 Hr. 25 Mins.

Ingredients

6 servings

•

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
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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

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.