Name: Chef John's White Gazpacho
Prep time: 15 min
Cook time: 10 min
Total time: 85 min
Yield: 1
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; 0.25 cup slivered blanched almonds; 1 tablespoon olive oil; 0.33333334326744 cup creme fraiche; 1 cup French bread cubes; 2 tablespoons sherry vinegar; 1.5 cups cold water, or more as needed; salt, plus more to taste; 1 pinch cayenne pepper, or to taste

Chef John's White Gazpacho

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
85 minutes

Elegant cold cucumber soup, pureed and garnished with almonds and grapes. Perfectly refreshing for a summer garden party.

Ingredients:

1 cup leeks, white and light-green parts only, thinly sliced crosswise
2 English cucumbers - peeled, quartered and chopped
8 green grapes
0.25 cup slivered blanched almonds
0.33333334326744 cup creme fraiche
1 cup French bread cubes
2 tablespoons sherry vinegar
1.5 cups cold water, or more as needed
salt, plus more to taste

Instructions:

In a saucepan over medium-low heat, gently sauté leeks in 1 tablespoon of olive oil until soft, about 10 to 15 minutes. Transfer to a plate and let cool.
Combine cucumbers, grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water in a blender. Blend until smooth for about 1 minute. Strain through a fine mesh sieve and chill covered for 1 to 2 hours.
Adjust seasoning with salt and cayenne pepper, and, if necessary, incorporate extra vinegar. Present dish adorned with dill oil (refer to note), thinly sliced grapes, slivered almonds, and fresh dill.

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