Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.91 Kcal (1009 kJ) | ||
| Calories from fat | 109.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.18g | 19% | |
|---|---|---|---|
| Cholesterol | 3.9mg | 1% | |
| Sodium | 213.85mg | 9% | |
| Potassium | 130.31mg | 3% | |
| Total Carbs | 27.03g | 9% | |
| Sugars | 3.32g | 13% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 6.89g | 14% | |
| Vitamin C | 2mg | 3% | |
| Iron | 2.1mg | 11% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 161.96 Kcal (678 kJ) | ||
| Calories from fat | 73.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.19g | 19% | |
|---|---|---|---|
| Cholesterol | 2.62mg | 1% | |
| Sodium | 143.77mg | 9% | |
| Potassium | 87.6mg | 3% | |
| Total Carbs | 18.17g | 9% | |
| Sugars | 2.23g | 13% | |
| Dietary Fiber | 1.19g | 7% | |
| Protein | 4.63g | 14% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 1.4mg | 11% | |
| Calcium | 37.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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