A light and elegant creamy chilled soup, perfect for warm days, Chef John's white gazpacho recipe is made with blanched almonds and bread cubes. It also includes cucumber and grapes for a cool, sweet contrast.
Ingredients
- 2 tablespoons olive oil , divided
- 1 cup leeks , white and light-green parts only, thinly sliced crosswise
- 2 Englishs cucumbers , peeled, quartered, and chopped
- 1.5 cups cold water , or more as needed
- 1 cup French bread cubes
- 0.33 cups crème fraîche
- 0.25 cups slivered blanched almonds , more for garnish
- 8 greens grapes , more for garnish
- 2 tablespoons sherry vinegar
- 1 pinch cayenne pepper , or to taste
- salt , plus more to taste
Instructions
-
1
Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leeks; cook until soft, 10 to 15 minutes. Transfer to a plate; cool.
-
2
Combine cooled leeks, cucumbers, water, bread cubes, crème fraîche, almonds, grapes, vinegar, and remaining 1 tablespoon oil in a blender; blend until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.
-
3
Season with cayenne pepper and salt; taste and add more vinegar if desired. Garnish servings with dill oil (see Chef's Note), thinly sliced grapes, slivered almonds, and fresh dill.
Nutrition Facts
Per serving
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