Chef John's White Gazpacho |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is similar to a classic gazpacho, but with no tomato and peppers. 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 |
1/4 cup slivered blanched almonds |
1 tablespoon olive oil |
1/3 cup creme fraiche |
1 cup french bread cubes |
2 tablespoons sherry vinegar |
1 1/2 cups cold water, or more as needed |
salt, plus more to taste |
1 pinch cayenne pepper, or to taste |
Directions:
1. 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.
2. 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.
3. 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.
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