Chef John's White Gazpacho

Chef John's chilled puréed white gazpacho soup recipe includes cucumbers, grapes, almonds, and bread cubes. It's an elegant first course on a 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; cook until soft, 10 to 15 minutes. Transfer to a plate; cool.

Step 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.

Step 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.