Chef John's White Gazpacho
A refreshing and creamy chilled soup made with cucumbers and leeks, perfect for summer days.
Ingredients
- olive oil (2 tablespoons)
- leeks (1 cup)
- English cucumbers (2 )
- green grapes (8 )
- crème fraîche (0.333 cup)
- slivered blanched almonds (0.25 cup)
- French bread cubes (1 cup)
- sherry vinegar (2 tablespoons)
- cold water (1.5 cups)
- salt (0 )
- cayenne pepper (1 pinch)
Instructions
- Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leeks and cook until soft, 10 to 15 minutes. Transfer to a plate and let cool.
- Place cooled leeks, remaining 1 tablespoon oil, cucumbers, grapes, crème fraîche, almonds, bread cubes, vinegar, and water in a blender. Purée 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 more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 152
- fat: 12 g
- sats: 4 g
- carbs: 10 g
- fibre: 1 g
- protein: 3 g
- salt: 0 g