Chef John's White Gazpacho

This cold cucumber soup is an elegant first course for a garden party. Pureed smooth and garnished with almonds and grapes, it's a refreshing recipe for summer.

• 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
• ⅓ cup creme fraiche
• 1 cup leeks, white and light-green parts only, thinly sliced crosswise
• 2 English cucumbers - peeled, quartered and chopped
• 8 green grapes
• ¼ cup slivered blanched almonds
• 1 cup French bread cubes
• 1 ½ cups cold water, or more as needed
• salt, plus more to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.