Chef John's White Gazpacho

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. 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. 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. 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.