Chef John's White Gazpacho

This chilled puréed soup includes cucumbers, grapes, almonds, and bread cubes and is an elegant first course for an outdoor party on a hot summer day!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 152 Calories

Ingredients

• 1 tablespoon olive oil
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons sherry vinegar
• 1 cup leeks, white and light-green parts only, thinly sliced crosswise
• 2 English cucumbers - peeled, quartered and chopped
• 8 green grapes
• 1 cup French bread cubes
• salt, plus more to taste
• 1.5 cups cold water, or more as needed
• 0.33333334326744 cup creme fraiche
• 0.25 cup slivered blanched almonds

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.